Chocolate Marshmallow Cookies

Ingredients:
3 cups (375grams/13.23oz) all purpose flour
1/2 cup (112.5grams/3.97oz) white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons (170grams/ 6 oz) unsalted butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows

Directions:
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with cling wrap or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl.
Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup (168.76 grams/5.95oz) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites , room temperature
1/4 teaspoon pure vanilla extract

In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
Sprinkle the gelatin over the cold water and let dissolve.
Remove the syrup from the heat, add the gelatin, and mix.
Whip the whites until soft peaks form and pour the syrup into the whites.
Add the vanilla and continue whipping until stiff.
Transfer to a pastry bag.

Chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
Directions:
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Chocolate Cake Cookie Sandwiches

Chocolate Cake Cookie Sandwiches
(Source: The Crepes of Wrath, as seen on Annie's Eats)

Ingredients:
For the cookies:
1 package chocolate cake mix (or other flavor of your choice)
1 egg, at room temperature
1/2 cup butter, at room temperature

For the frosting:
3/4 cup butter, softened
3 cups powdered sugar, sifted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk

For decorating:
multi-colored non-pareils, or other sprinkles or candy of your choice

Directions:
1. To make the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer, combine the cake mix, egg and butter. Beat on low speed until just combined and all dry ingredients have been incorporated.

3. Roll the dough into 1- to 1 1/2-inch balls, place on the prepared baking sheets and press down to slightly flatten.

4. Bake for 8-10 minutes. Allow the cookies to cool completely on the cookie sheets.

5. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth. Scrape down the sides of the bowl, add the powdered sugar, and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium-high speed until smooth. If the frosting too thick, add the remaining 1 tablespoon of milk and beat until incorporated.

6. To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies.

7. To decorate, place sprinkles in a small bowl. Dip the sides of each cookie in the sprinkles, pressing down gently and rotating to cover the sides completely.

Turtle Cookies

Turtle Thumbprints
Adapted from Better Homes and Garden

Ingredients

• 1 egg
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 16 chewy caramels, unwrapped (like Werther's)
• 3 tablespoons whipping cream
• 1 teaspoon pure vanilla extract
  
• 1-1/4 cups finely chopped pecans
• 1/2 cup (3 ounces) semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt.

Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap

and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. In a small saucepan heat and stir caramels, vanilla and whipping cream

over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat.

Place balls 1 inch apart on prepared cookie sheet.

Using the back of a 1/2 teaspoon round measuring spoon, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking (which they most likely will), repress with your measuring spoon. Spoon melted caramel mixture into indentations of cookies using a teaspoon.

Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies using a fork and a quick back and forth motion as the chocolate drips.

Let stand until chocolate is set. Makes 36 cookies.

Peppermint Chocolate Cookies

1-1/2 sticks butter, softened
1-1/2 cups powdered sugar
1 egg
1-1/2 cups flour
1/2 cup cocoa powder
1 pinch salt
7 ounces dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer beat the butter until soft. With the mixer on low, gradually add the powdered sugar until creamy, then beat in the egg. In a separate bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Shape the dough into 12-inch-long cylinder. Wrap tightly in parchment or waxed paper and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line cookie sheets with silicone baking mats. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. Spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.