Servings: Makes about 18 filled cookies
Ingredients:
1/2 cup (1 stick/4 oz/113g) butter or margarine, softened
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
5 oz. milk chocolate, broken into pieces
9 large marshmallows, cut in half
Decorator Frosting (optional, recipe follows)
Instructions:
1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; add to butter mixture, mixing until well blended. Divide dough into quarters; wrap tightly. Refrigerate 2 to 3 hours.
2. Heat oven to 325°F (160°C). On lightly floured surface, roll out dough, one-fourth at a time, to 1/8-inch thickness. Cut with pumpkin, ghost or cat shaped cookie cutters. Place cookies 1 inch apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until firm. Remove from cookie sheet to wire rack; cool completely. Place two chocolate pieces and marshmallow half on flat side of 1 cookie; place on paper towel. Microwave at HIGH (100%) 15 to 30 seconds or until marshmallow puffs. Top with matching cookie; press down slightly. Repeat with remaining cookies. Decorate with Decorator Frosting, if desired.
Makes about 18 filled cookies.
DECORATOR FROSTING:
Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/4 to 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff.
Source: Hershey's
Date: October 28, 2004