JESSICA'S MARSHMALLOW CLOUDS
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
Provided by Caryn
Categories Dessert
Time 30m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
- Place the marshmallows back into the freezer between each batch of cookies.
- In a medium bowl combine flour, cocoa and baking soda.
- Set aside.
- Combine sugars in a large bowl.
- Using an electric mixer, blend in butter, scraping down the sides of the bowl.
- Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture and chocolate chips, and blend at a low speed until combined.
- Batter will be very stiff.
- Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
- Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
- Place balls on ungreased baking sheets, 2 inches apart.
- Bake 8 to 10 minutes.
- Cool on pan 2 minutes, then transfer to a cool flat surface.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
COCONUT CLOUDS
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
WASHINGTON STATE'S MARSHMALLOW CLOUD COOKIES
WASHINGTON STATE: Munch your way across the USA. Tammy Bermer, the state of Washington is now represented. This recipe is from "Capitol Cookies" with recipes from every state & Washington, DC. This recipe was submitted by Child Care Alliance, Olympia, WA, Bonnie Striegel, Chairperson. I personally have not made these so,Tammy, if you make these, let us know if they make the state proud.
Provided by Bea L. @BeachChic
Categories Cookies
Number Of Ingredients 10
Steps:
- Place marshmallows in FREEZER at least a day before making cookies. Keep frozen until the very last minute because they thaw quickly.
- Preheat oven to 400. Combine flour, cocoa and baking soda and set aside.
- Combine both sugars and blend in soft butter. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture and chocolate chips and blend at low speed w/electric mixer. Batter will be stiff.
- To make the cookies: Gather 4 or 5 frozen marshmallows in your hand. Cover in dough, making a 2" ball. Place on lightly greased cookie sheet. Bake 8 - 10 minutes.
MARSHMALLOW COOKIE SANDWICHES
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world. Graham crackers are surprisingly easy to make; try our Cinnamon and Sugar Graham Crackers recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes 9
Number Of Ingredients 11
Steps:
- Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
- Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
- Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
- Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
- Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.
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- Preheat oven to 400 degrees. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer—otherwise they will thaw too rapidly. In a medium bowl combine flour, cocoa, and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter until creamy. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed until combined. Batter will be very stiff.
- Gather 4 or 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 10-12 minutes. Cool on pan for 2 minutes, then transfer to a cool, flat surface.
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- Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer, otherwise they will thaw to rapidly.
- Combine sugars in a large bowl. Using and electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
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