White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days. 1 egg 1 tablespoon vanilla extract 1-1/3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt Directions In a large bowl, cream butter and sugar until light and fluffy. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. In the bowl of your stand mixer, cream together butter and sugar on medium speed for at least two minutes, scraping down the sides as needed. Remove from the heat and whisk until smooth.) Step 3ģ.
Heat, whisking occasionally, until the chocolate is just melted. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Candy Melts®, candy wafers, chocolate coating, almond. Let the coating set completely, then remove from the waxed paper. While the pink coating is still wet, sprinkle on the nonpareils. Pour into a piping bag and snip off the end. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Set on a waxed paper-lined cookie sheet to set up. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Place 1/2 teaspoon of marmalade on the flat side of each cookie. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Line mini muffin tins with cupcake wrappers.
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