This year was the year I was going to be organized and have everything done by the first week of December. That was wishful thinking. I just started my Christmas shopping today and though I made my Christmas cards weeks ago, I still haven't finished sending them out. I have to admit that after my last chemo I didn't feel good as I have the previous five times, but I still let procrastination take over my life, as usual. My daughter Erin, arrived from Chicago today and will be here for the next ten days. That is my Christmas present.
It's not like I have been sitting around doing nothing. I helped a friend move into a fabulous new house, another friend who we threw the pink shower for, ended up having a boy, after all the tests said it was a girl. The baby had problems in utero, and fortunately was born prematurely, but healthy. My little munchkins have been a blessing this holiday season and remind me of what the holidays are all about. I have made tons of sugar cookies, fudge and English toffee to give as gifts, but the biggest hit so far has been the chocolate marshmallow cookies I got from my favorite food blog Stephanie's Kitchen.
Chocolate Marshmallow Delights
For the cookies:
1 3/4 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp course salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 cup whole milk
1 tsp vanilla extract
About 15 marshmallows, halved crosswise
3 cups confectioners’ sugar (you may need to add a little more )
6 tbl unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp unsweetened cocoa powder
1/4 cup milk
3/4 tsp vanilla extract 1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa, baking soda, and salt into a bowl. (I just use a whisk, it does the same thing.)
2. Put butter and sugar into the bowl and mix on medium high until fluffy and pale, about 2 minutes. Reduce speed to medium low; mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
3. Using a 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
4. Make frosting: Put powdered sugar in a medium bowl. Melt butter with the cocoa in a sauce pan over medium-low heat, stirring occasionally. Add butter mixture to the powdered sugar. Whisk in milk and vanilla.
5. Spread about 1 tbl of frosting on top of each cookie to cover
marshmallow. Let stand until set, about 10 minutes. Cookies can be
stored in single layers in airtight containers at room temperature up
to 2 days.
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