marshmallow |

I wanted to do something fancy for my contribution to the Great Food Blogger Cookie Swap. I mean really, it’s hosted by the wonderful Love and Olive Oil and The Little Kitchen. The blogs that participate are all filled with beautiful food, designs, and ideas. I have been craving hot chocolate lately and have begun to master the art of marshmallows, so it seemed like a cookie combo made in heaven. Also, I love cardamom and happen to have a bunch of different peppers on hand, so there we go!

Not to wax on about the cookies or the event, or any of that jazz… but I am SOOOOOooooo excited to be part of this. I know that part of building a great blog and following is networking with the community but I’ve been so busy the last 8 months that I haven’t really had a chance to develop those relationships. This is my first step of getting in there with the big, fancy blogs and wave my little Not Crocker flag, saying “Hello, I like to cook and bake too!” I hope that Bailey of Sugar Haven, Aimee of Aimee’s Oven, and Heather of New House New Home New Life liked them! I learned a lot, particularly that I was one sandwich short, so I baked up three icebox cookies to create the one ugly, franken-cookie in each batch… there has to be one… right? Merry Christmas Cookie Swap!

Something that I’d love to know, what is YOUR favourite Christmas treat?

Quick note before baking, you will have to make the marshmallow in two batches so that it doesn’t totally firm up before you fill all the cookies.

Hot Chocolate Cookies

INGREDIENTS

3 cups all-purpose flour
3/4 cup cocoa powder
3 oz dark chocolate, melted
2 1/4 cup sugar
1/2 tsp coarse salt
1/2 tsp baking soda
1 3/4 cup butter, softened
1/4 cup heavy cream
2 tsp vanilla

DIRECTIONS

In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
Cut the butter into the flour mixture until you have a sandy texture with few lumps.
Whisk together the melted chocolate, heavy cream, and vanilla until a sort of ganache forms. Drizzle the ganache into the dough and mix well to combine.
Divide the dough in half. Knead the first half on a cutting board until it stick well together. Roll the dough into a log about 1 1/2 inches thick and wrap in wax paper. Do the same with the other log. Freeze the logs for 1 hour until very firm.
Heat the oven to 350°F and line two cookie sheets with parchment paper.
Using a very sharp knife, slice the log into 1/8- to 1/4-inch thick slices, keeping consistant. Place 1-inch apart on the prepared cookie sheets and bake for 12-15 minutes, turning halfway through.
Cool the cookies on racks, they will crisp up as they cool down. You can definitely eat them all now, they are pretty tasty, but definitely hold off, make marshmallows, and make sandwiches!

Pink Peppercorn and Cardamom Marshmallows (make two batches to fill cookies)

Adapted from Pots and Pins recipe.

INGREDIENTS

1 envelope of Knox unflavoured gelatin
1/2 cup cold water

1/4 cup water
1/2 cup sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 tsp pink peppercorns, ground
1/2 tsp cardamom, ground
1/2 teaspoon vanilla

DIRECTIONS

In your large mixer bowl, sprinkle the gelatin over 1/2 cup cold water, set aside.
Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a medium saucepan over medium-high heat.
Bring mixture to a boil, allow to boil gently for 1 minute.
Remove the syrup mixture from heat and stir in the vanilla, ground peppercorns, and cardamom.
Briefly whisk the gelatin mixture on high speed. Gradually pour hot sugar syrup into the gelatin, beating on low.
Once all of the syrup has been incorporated, increase the mixer speed to high and beat until the mixture is thick and shiny, 8-10 minutes.
Move quickly and dollop 1 tablespoon of filling onto one cookie and top with another, pressing down enough to move the marshmallow to the edges. The marshmallow sets quickly, so don’t slow down. If it starts to set as you are filling, it will still work, it just wont look perfect.
If you have extra marshmallow, pour it into a flat dish and cut up later for hot chocolates and coffees and snacking.

Massive Step-by-step

In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
Cut the butter into the flour mixture until you have a sandy texture with few lumps.
Whisk together the melted chocolate, heavy cream, and vanilla until a sort of ganache forms. Drizzle the ganache into the dough and mix well to combine.
Divide the dough in half. Knead the first half on a cutting board until it stick well together. Roll the dough into a log about 1 1/2 inches thick and wrap in wax paper. Do the same with the other log. Freeze the logs for 1 hour until very firm.
Heat the oven to 350°F and line two cookie sheets with parchment paper.
Using a very sharp knife, slice the log into 1/8- to 1/4-inch thick slices, keeping consistant. Place 1-inch apart on the prepared cookie sheets and bake for 12-15 minutes, turning halfway through.
Cool the cookies on racks, they will crisp up as they cool down. You can definitely eat them all now, they are pretty tasty, but definitely hold off, make marshmallows, and make sandwiches!
Stacks of cooled cookies.
In your large mixer bowl, sprinkle the gelatin over 1/2 cup cold water, set aside.
Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a medium saucepan over medium-high heat.
Bring mixture to a boil, allow to boil gently for 1 minute.
Remove the syrup mixture from heat and stir in the vanilla, ground peppercorns, and cardamom.
Well that doesn’t look like marshmallow!
Briefly whisk the gelatin mixture on high speed. Gradually pour hot sugar syrup into the gelatin, beating on low.
Once all of the syrup has been incorporated, increase the mixer speed to high and beat until the mixture is thick and shiny, 8-10 minutes.
Oh, there it is!
Move quickly and dollop 1 tablespoon of filling onto one cookie and top with another, pressing down enough to move the marshmallow to the edges. The marshmallow sets quickly, so don’t slow down. If it starts to set as you are filling, it will still work, it just wont look perfect.