Pecan Marshmallow Cookies

Ingredients for 1 servings:

• 175 g butter, soft
• 50 g brown sugar
• 200 g sugar, white
• 2 eggs, whisked
• 3 tbsp honey
• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• 120 g nuts, finely chopped pecans
• 120 g marshmallow(s) (mini)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Caution – highly addictive, makes about 25 pieces

Cream the butter and sugar until light and fluffy. Gradually add the eggs and honey while stirring. Sift in the flour, baking powder, and salt and mix well. Fold in the nuts and marshmallows. Let rest in the refrigerator for at least an hour. Preheat the oven to 180°C. Line 2 baking sheets with parchment paper. Shape the dough into balls, using tablespoons, and place them at least 7cm apart on the baking sheets. Flatten with the bottom of a spoon. Bake for 12-15 minutes until golden brown; they should still be soft. Let cool on wire racks. Tip: You can also use any other nuts instead of the pecans. I found mini marshmallows in the grocery section of large department stores. You can also chop up regular white marshmallows or sweet bacon.