Rambutan Sugar Cookies
6 Tbsps. unsalted butter, softened 1 cup granulated sugar, plus ¼ cup white granulated sugar for rolling dough ¼ cup powdered sugar 1 egg, room temperature 2 tsps. pure vanilla extract 2 Tbsps. lemon juice 1¾ cup all-purpose flour 1½ tsps. baking powder 2 tsps. cornstarch ¼ tsp. salt ⅛ tsp. ground nutmeg ¼ cup chopped rambutan 1 cup dehydrated cereal marshmallows- I had to get these on Amazon, but yes you can buy nothing but the marshmallows In bowl of stand mixer, affixed with paddle attachment, add butter and sugars. Mix on mediumhigh speed until light and fluffy, about 3 minutes. Add egg, vanilla extract and lemon juice. Mix until all ingredients are well combined. Change mixer to low and add flour, baking powder, cornstarch, salt and nutmeg. Remove bowl from mixer and use rubber spatula to scrape sides. Mix 1 minute more to ensure everything is thoroughly incorporated. Fold in rambutan and marshmallows. Wrap dough in plastic wrap and chill in refrigerator overnight. Once chilled, preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. Use standard cookie scoop to scoop dough and shape into balls. Roll cookie dough balls in sugar and place dough balls a few inches apart on prepared cookie sheets. Cookies will spread during baking. Bake cookies 12-14 minutes, or until edges start to turn light brown. Let cookies set on cookie sheet for 5 minutes before transferring to wire rack to finish cooling completely.
