Chocolate Marshmallow Linzer Cookies

Yield: about 18-20 large cookies
Recipe: 55/200
“Back to Baking”, pp. 43

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    After weeks and weeks of waiting, my malfunctioning oven was finally replaced. What is the first thing I did? Bake cookies of course! The cold is now upon us and I am a big fan of cozying up to a delicious mug of hot chocolate. Since nothing goes better with hot chocolate than marshmallow, I decided to make these chocolate and marshmallow cookies. I don’t know if it is my new oven that I am not used to or perhaps I didn’t put in enough butter, but the cookies came out pretty dry and crumbly. I don’t think that was the intended texture. I also found that the cocoa powder taste was too prominent and I would have preferred a more “real” chocolate taste. I shall try these modifications next time, but already I can tell that the chocolate and marshmallow creme combo is heavenly!

Ingredients for cookies:

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup icing sugar
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1  3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Ingredients for cookies:

  • 3/4 cup marshmallow fluff *

Directions:

  1. Using a hand or stand mixer, beat the butter until fluffy.
  2. Sift in the icing sugar and cocoa powder. Mix well to combine.
  3. Add the vanilla extract and egg to the butter mixture and mix.
  4. Stir in the flour and salt and mix just until the dough comes together (don’t overbeat!). Shape the dough into two disk, wrap each in a plastic wrap and chill in the fridge for at least one hour.
  5. Preheat oven to 350°F and line three baking trays with parchment paper.
  6. On a lightly floured work surface, roll out the dough to 1/4 inch (6 mm) in thickness and cut out circles using a 2.5-inch cookie cutter. You can use remaining scraps of dough to reroll and make more cookies. With a 1-inch round cookie cutter, cut out a hole in the middle of half of the cookies. Place the cookies on the prepared baking trays, making sure to separate those with the holes in the middle from those without.
  7. Bake for 8-12 minutes. Cookies with the holes take 8-10 minutes while those without take 10-12 minutes to bake. Let cool completely.
  8. To assemble, spoon a teaspoonful of marshmallow fluff onto the base cookie and top with the cookie with the hole in the middle, and press gently to adhere. Before storing, let the cookies sit for 2 hours at room temperature to dry.

Notes:

  • * I don’t know what store-bought marshmallow fluff tastes like, but homemade marshmallow creme (or fluff) is delicious! I could eat it by the spoonful, plus it is very easy to make.
  • Valerie