These cookies were a lot of fun to make. The texture of the chocolate cookies remind me of the Pepperidge Farm chocolate shortbreads. Quite spectacular if you ask me. The addition of the marshmallow cream between two cookies sends it over the edge of awesome.
Let’s bake shall we!
Hot Chocolate Linzer Cookies
recipe from Taste of Home
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup ground almonds
1/2 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups marshmallow creme
In a large bowl, cream butter and sugars until light and fluffy. Beat
in egg and vanilla. Combine the flour, ground almonds, cocoa and
baking soda; gradually add to creamed mixture and mix well. Cover
and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/16-in. thickness.
Cut with a floured 3-in. gingerbread man cookie cutter. Using a
floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of
Place on greased baking sheets. Bake at 375° for 7-9 minutes or
until set. Remove to wire racks to cool completely.
Spread the bottom of each solid cookie with 1 tablespoon marshmallow
creme; gently place cutout cookies over creme.
Store in an airtight
container. Yield: 20 cookies.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
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