1/2 cup (1 stick/4 oz/113g) butter or margarine, softened
3/4 cup granulated sugar
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)
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.
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.
Date: October 28, 2004