MOON COOKIE CUTTER RECIPES

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BEST CHOCOLATE MOON PIES RECIPE - HOW TO MAKE CHOCOLATE ...



Best Chocolate Moon Pies Recipe - How to Make Chocolate ... image

Vallery Lomas, author of Life Is What You Bake It, talks us through the magical cookie of her youth.

Provided by Vallery Lomas

Categories     vegetarian    Christmas    dessert

Total Time 3 hours

Prep Time 0S

Cook Time 0S

Yield 24

Number Of Ingredients 17

2 2/3 c.

all-purpose flour

1/3 c.

unsweetened cocoa powder

1/2 tsp.

kosher salt

1/4 tsp.

baking soda

1 c.

(2 sticks) unsalted butter, at room temperature

2/3 c.

granulated sugar

1 tsp.

pure vanilla extract

2 tbsp.

cold water

1

(¼.0z/7g) package unflavored gelatin powder

3

large egg whites

1 c.

granulated sugar

3 tbsp.

corn syrup

1/2 c.

water

1 tsp.

pure vanilla extract

1

(7.5-oz.) tub marshmallow creme

4

(12-oz.) packages Wilton Dark Cocoa Mint Candy Melts (or other chocolate)

1/2 c.

vegetable or coconut oil

Steps:

  • Make cookies: In a large bowl, add flour and sift in cocoa powder. Add salt and baking powder, then whisk to combine.In the bowl of a stand mixer using the paddle attachment, beat butter and sugar until fluffy and pale, 3 minutes.Add egg and vanilla and beat until thoroughly combined, 1 minute more. (If the mixture starts to look separated, beat until it reaches the consistency of a thick cake batter, 1 minute more.)Reduce mixer speed to low and add dry ingredients, one big spoonful at a time. Mix until dough comes together in large clumps. Be careful not to overmix. If there’s still flour at the bottom of the bowl, fold it in with a spatula.On a clean work surface, press dough into a ball and divide into 2 equal halves.Roll one half of the dough between two 14"-long pieces of parchment paper to 1/2" thick. Slide onto a baking sheet and refrigerate until firm, 30 minutes. Repeat with second half.Preheat oven to 350° and line a baking sheet with parchment paper. Starting with the first sheet of dough, stamp out cookies with a 23/4"-round cookie cutter and place on baking sheet. Roll scraps and repeat until all dough is used. Refrigerate 15 minutes. Bake until cookies appear dry around the edges, 10 to 12 minutes. Let cool on baking sheet, 10 minutes. Gently slide parchment paper and cookies onto a wire rack and let cool completely. Meanwhile, if making the marshmallow cream filling from scratch, prepare it: Place the cold water in a small bowl and sprinkle the gelatin over the top. Use a fork to combine as soon as the powder hits the water so that it doesn’t clump. The gelatin will absorb the water and gel quickly. In the bowl of a stand mixer fitted with the whisk attachment, start whisking the egg whites on low speed. Add the sugar, corn syrup and water to a small saucepan. Cook over medium heat until the syrup reaches 241°F on a digital thermometer, about 15 minutes. After about5 minutes, you will see thousands of tiny bubbles simmering under the surface of the water, trying to erupt. Let it keep cooking.Bubbles will then form around the edge of the saucepan at around 6 minutes, and those bubbles will start dancing around, trying to make their way to the center of the pan at around 7 minutes. The syrup will start bubbling more aggressively, and the tiny bubbles that were trapped underneath will break their way to the surface. By 10 minutes, the bubbles will be only on the surface, and eventually, they will take longer and longer to pop. By 15 minutes, there will be bubbles all over, some big and some small, and some defiantly holding their shape. At this point, crank up the speed on the mixer to high. The egg whites should be just starting to form peaks as the sugar syrup reaches 244°F. While the sugar is cooking, scoop the gelatin into a small saucepan. Heat on the lowest setting just until the gelatin melts, which happens quickly. Pour the hot syrup into the whisking egg whites by setting the pot just along the lip of the bowl and drizzling the hot sugar on the side of the bowl so that it doesn’t splash. Pour in the melted gelatin (if it has again solidified, just stick it back on the stove on the lowest setting until it melts) and continue to whisk on high speed for 1 minute.Add the vanilla. Reduce the speed to medium and continue to whisk until the mixture cools slightly so that the mixing bowl isn’t hot to the touch, 4 to 5 minutes Immediately transfer the marshmallow filling to a piping bag fitted with a large tip (such as Wilton 2A) to prevent it from setting.(If you don’t have a piping bag, no problem—you can fill the cookies using a spoon. Make moon pies: Make the moon pies: Set half the cookies on your work surface. Pipe or spoon a mound of filling (about 2 tablespoons) onto the center of half the cookies. Let the cookies sit undisturbed for 15 minutes so the filling starts to set. (If using store-bought marshmallow creme, transfer cookies to the freezer at this point to firm up.) Place the second cookie on top of the filling (don’t press—the weight of the cookie is enough to sandwich it). Let the cookies sit at room temperature for 3 hours.  Place cookies on a wire rack with a tray underneath. Spoon melted chocolate over cookies and use the back of the spoon to coax it down the sides. Let set, 30 minutes. Remove moon pies from the rack with a butter knife.

DATE-FILLED SANDWICH COOKIES RECIPE: HOW TO MAKE IT



Date-Filled Sandwich Cookies Recipe: How to Make It image

Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. —Debbie Rode, Oxbow, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
FILLING:
2 cups chopped dates
3/4 cup sugar
3/4 cup water

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 183 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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