New moon pies
Retro cookies with a punch of flavor. Perfect dessert post-blood sucking for even the fullest vampire.
Makes about 12 cookies
- 12 tablespoons butter
- 3/4 cup powdered sugar
- 2 teaspoons vanilla
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 (7-ounce jar) marshmallow cream
- 12 ounces semisweet chocolate, chopped
- 1/4 cup vegetable oil
- Preheat oven to 375 degrees F.
- Cream the butter until smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.
- In a separate bowl, stir together the cocoa powder, cornstarch and flour. Add the dry ingredients to the butter mixture and blend just until combined.
- Form the dough into a disk, wrap it in plastic wrap and chill at least two hours or overnight.
- On a floured work surface, using a floured rolling pin, roll the dough out to one-eighth-inch thick.
- Use flour-dipped cookie cutters to cut out 1-1/2-inch diameter circles and place them on an ungreased sheet pan, leaving one-inch between the cookies.
- Bake until crisp, 12 to 14 minutes and let cool on the pan.
- Put marshmallow cream into a pastry bag fitted with a round tip. Pipe a dab of marshmallow onto half of the cookies and top with the rest to make sandwiches.
- Let stand at room temperature for two hours.
- Melt chocolate and oil together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally.
- Line a cookie sheet with parchment paper or a nonstick baking mat.
- One at a time, gently drop the marshmallow-filled cookies into the hot chocolate and lift out with a fork and let the excess chocolate drip back into the bowl.
- Place on the cookie sheet and let set at room temperature until the coating is firm, about one to two hours.
Next: Blood orange crush