CARAMEL MARSHMALLOW TOFFEE SHORTBREAD COOKIES DIPPED IN DARK CHOCOLATE!!!!!

FIRST, I STARTED WITH THESE COOKIES. I USED BETTER BATTER GLUTEN FREE FLOUR TO MAKE THEM GLUTEN FREE. 
HERE IS THE REGULAR FLOUR VERSION:
BEAT:
3 YOLKS
1 3/4C. CONFECTIONER’S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR 

PLACE IN A PASTRY BAG AND PIPE CIRCLES. (or pipe oval shapes) SPRINKLE ON TOFFEE BITS. BAKE AT 350 FOR ABOUT 10 MINUTES.

Marshmallow Filling

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites, room temperature

In a medium saucepan, combine the water, corn syrup, and sugar.  Bring to a boil and use a candy thermometer until you hit 235 degrees. Pour the gelatin over the cold water and let it dissolve. Remove the syrup from the heat and add the gelatin. Stir. Whip the whites to soft peaks form and pour the syrup into the whites. Transfer to a pastry bag and pipe a round corcle on each cookie. Add a drop of caramel in the center and pipe more marshmallow on top to enclose it. Click here for my caramel recipe.

Once piped, place in the freezer to chill. Melt Ghirardelli dark chips and dip each cookie upside down into the chocolate. Let set on wax paper until set. 

Cookie inspired by Bakers Royale