Marshmallow Dubai Cookie (Strawberry + Pistachio edition) Ingredients: Pistachio cream (1–2 cups) Kataifi (1–1½ cups) 1 bag marshmallows 2 tbspn milk powder 2–3 tbsp butter 1 bag freeze-dried strawberries Instructions: 1. Toast kataifi Toast in a pan over medium heat until lightly golden and crispy. Let cool completely. 2. Make pistachio filling Mix cooled kataifi with pistachio cream until thick. Roll into golf ball–size pieces and freeze 10–15 min until slightly firm. 3. Make strawberry powder Blend freeze-dried strawberries into a fine powder. 4. Make marshmallow mochi Melt butter on low, add marshmallows and stir until smooth. Mix in strawberry powder until a bright pink, stretchy dough forms. 5. Cool Pour onto parchment paper and let cool until safe to handle but still soft. 6. Assemble Grease hands, take a piece and flatten it. Add pistachio filling to the center, wrap and seal, then roll into a ball. Storage: Refrigerate in an airtight container 2–3 days. Let sit 10–15 ...