Mini Moon Pies
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
12 tbsps
Butter3 cup
Powdered Sugar1 tsp
Pure Vanilla Extract1 cup
Cocoa Powder2 tbsps
Cornstarch1 cup
All-Purpose Flour2 tbsps
Water (cold)1 cup
Light Corn Syrup3 cup
Sugar1 tbsp
Gelatin (confectioners')Directions:
1
Preheat oven to 375 degrees F
2
To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth
3
Add the sugar and continue mixing until well blended
4
Add the vanilla and mix until light and fluffy
5
In a separate bowl, stir together the cocoa powder, cornstarch and flour
6
With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined
7
Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight
8
On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it
9
Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies
10
You can re-roll the scraps
11
To make them look more like store bought, prick the disks with a fork a little
12
Bake until crisp, 12 to 14 minutes, then let cool on the pan To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer
13
Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F
14
Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form
15
Sprinkle the gelatin over the 2 tablespoons water and let dissolve
16
When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix
17
Pour the syrup into the whipped egg whites
18
Add the vanilla and continue whipping until stiff
19
Transfer the mixture to a pastry bag fitted with a round tip
20
Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches
21
Let set at room temperature for 2 hours
22
To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally
23
Line a cookie sheet with parchment paper or a nonstick baking mat
24
One at a time, gently drop the marshmallow-filled cookies into the hot chocolate
25
Lift out with a fork and let the excess chocolate drip back into the bowl
26
Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours