• 5 Ratings

These clever kebabs capture the flavors of lemon-meringue pie in one tasty bite. Bake shortbread onto sticks, and add the meringue and marshmallows once they've cooled.

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Ingredients

Directions

  • Preheat oven to 350 degrees. Sift together the flour, baking powder, and salt in a medium bowl.

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  • Combine butter with confectioners' sugar in a mixer bowl, and beat on medium-high speed until pale and fluffy, about 4 minutes. Mix in the vanilla. Add the flour mixture, and continue to mix until everything comes together and forms a dough. Shape dough into a flat disc, wrap in plastic wrap, and let set in the refrigerator for an hour, or up to overnight.

  • Roll out dough to a little less than 1/4 inch thick (don't roll it too thin). Using cookie cutters about 1 1/4 inches across, cut out shapes. Insert the sharp end of a skewer into the cookie (you should not be able to see the skewer through the dough), pushing it about halfway into the cookie. Work slowly, and twist the skewer a bit as you go, but carefully, so that you do not break the cookie or mar the shape. Place on a parchment-lined baking sheet, and refrigerate until set, about 30 minutes. Reroll scraps and repeat.

  • Bake until the edges of the cookies just begin to turn golden brown, 12 to 13 minutes. Remove from the oven, and let cool completely.

  • To assemble each kebab, thread a kiss up onto a cookie skewer, and then add a marshmallow. Slide the treats up to fit against the cookie.

Cook's Notes

For a heavenly presentation, line a serving tray with a sheet of Styrofoam, poke the finished skewers through so they stand upright, and cover with a layer of candy.

Reviews

5 Ratings
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