Chocolate Marshmallow Linzer Cookies

Cookies, Bars and Biscotti

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 malfunctionning 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

Rocky Road Tart

Pies and Tarts

Yield: one 9-inch tart
Recipe: 26/200
“Back to Baking”, pp. 115

   Since I wanted to bake a couple of things this weekend and was looking for some ideas, I offered my roommate and best friend to chose the dessert of her liking that I would subsequently make. She thus sacrificed herself to be my quality control representative, as usual, and wisely chose the rocky road tart. Chocolate, marshmallows, walnuts and more chocolate. Wise choice indeed. I thus made this delectable-sounding dessert and it came out great. My only problem was the crust. It was very dry and did not hold together well. Admittedly I might have added a bit more walnuts than suggested in the nut-crust tart shell recipe, but I wasn’t expecting it to come out so dry. With my hotter-than-most oven, it is also quite probable that I baked the tart shell a few minutes too long. Next time I will add more water while making the dough and will make sure to bake it until it just turns golden brown. Apart from the dry crust, the rest was amazing. It is always a good sign when my friend turns back to me and gives me two thumbs up while eating something I made. The centre of the tart was moist and chocolatey, and the marshmallow and walnut chocolate-covered topping was divine. Sweet, rich and chewy, but not to the point of having a sugar overdose. Hence, omitting the dry nutty crust which was most likely overbaked, this rocky road tart was a hit!

Ingredients for filling:

  • 1 recipe walnut Nut-Crust Tart Shell, baked and cooled
  • 1/4 cup unsalted butter
  • 2 oz. (60 g) unsweetened chocolate, chopped
  • 2 oz. (60 g) semisweet chocolate, chopped
  • 2 eggs, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

Ingredients for topping:

  • 3 oz. (90 g) milk chocolate, chopped
  • 3 tablespoons (45 mL) unsalted butter
  • 1 teaspoon vegetable oil
  • 1 cup walnut pieces, lightly toasted
  • 1 cup mini marshmallows

Directions:

  1. Preheat oven to 350°F. Place the pan containing the baked and cooled walnut crust onto a baking tray.
  2. Place the butter and unsweetened and semisweet chocolates in a metal or glass bowl. Stir the mixture over a pot of barely simmering water until the chocolate has melted. Alternatively, you can melt the chocolate in the microwave at 30-second intervals until it is fully melted, stirring with a spatula between each.
  3. In a separate bowl and using a hand or stand mixer, whip the eggs, sugar and vanilla extract on high speed until the mixture can hold a ribbon when the beaters are lifted, approximately 5 minutes.
  4. Reduce the speed to medium-low and pour in the melted chocolate and butter. Mix well to combine.
  5. Sift in the flour and salt over the chocolate mixture and blend until incorporated.
  6. Pour the filing into the baked tart shell and bake it on the tray for 25-30 minutes, until the top of the tart starts to form small cracks. Prepare the topping while the tart is in the oven.
  7. To prepare the topping, place the milk chocolate, butter and oil in a glass or metal bowl. Melt the chocolate as before. Let the melted chocolate cool for 10 minutes.
  8. Stir in the walnuts and marshmallows until they are fully coated.
  9. While the baked tart is still warm, pierce it with a fork and then evenly spread out the chocolate-covered walnut and marshmallow topping over it. Chill the tart in the pan for at least an hour prior to serving to set the chocolate topping. The tart can be stored and served at room temperature.

Notes from Anna:

  • If you cannot find couverture (i.e. baking chocolate) milk chocolate, you can use a regular chocolate bar or even chocolate chips, as long as they are of good quality. 

Valerie