Chocolate Peppermint Marshmallow Sandwiches
I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in ladies home journal magazine. Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.
Steps
Cookies:.
Heat oven to 325 and place rack in center.
Line one baking sheet with parchment paper.
In a medium bowl , whisk together flour , cocoa , baking soda and salt.
Set aside.
In a medium saucepan , melt together chocolate and butter over medium heat , stirring occasionally.
Let stand until cool , about 20 minutes.
Stir in sugar and extract until combined well.
Stir in eggs until combined well.
Add flour mixture and stir until a soft dough forms.
Roll cookies into 3-4-inch balls.
Dip tops in nonpareils and place , coated side up , 1-inch apart on prepared sheet.
Bake until set but not firm to the touch , 10-13 minutes.
Using a metal spatula , transfer cookies to a wire rack and let cool completely.
Meanwhile , prepare peppermint marshmallow.
Transfer half to a large decorating bag fitted with a 1 / 2-inch plain.
Pipe mounds , about 1 / 2-inch high , on flat side of half of the cookies.
Top with remaining cookies , making sandwiches.
Peppermint marshmallow:.
In .
Ingredients
all-purpose flour, unsweetened cocoa powder, baking soda, unsweetened chocolate, unsalted butter, sugar, pure vanilla extract, eggs, nonpareils, unflavored gelatin, cold water, peppermint candies, red food coloring