 |
|
|
 print version email |
|
featured recipe of the week:
|
 |
|
| CHOCOLATE SANDWICH COOKIES WITH MARSHMALLOW FILLING |
|
|
|
|
1 cup sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fat-free buttermilk
Cooking spray
Filling:
1 envelope unflavored gelatin
¾ cup cold water, divided
½ cup sugar
¼ cup light-colored corn syrup
1/8 teaspoon salt
½ teaspoon vanilla extract
Preheat oven to 375°.
For cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended. Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Cool for 5 minutes.
For filling, sprinkle gelatin over ½ cup cold water in a large bowl; set aside. Combine remaining ¼ cup water, ½ cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Remove from heat. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick, scraping sides of bowl occasionally. Add ½ teaspoon vanilla; beat until well blended.
Spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies. |
|
|
|
|
|
