The name says enough, right?? I had to try these out for a potential Christmas dessert...
Cookie :
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 (1 ounce) bottle red food coloring
Filling:
1/4 cup butter, softened
4 ounces cream cheese, softened
7 ounces marshmallow creme
Directions :
Preheat oven to 375°F Line baking sheets with parchment paper; set aside.
In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high, on the prepared baking sheets, allowing 1 inch between each round.
Bake at 350° for 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.
Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
For the filling, beat together softened butter and cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
To fill, spoon Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Makes 60 one-inch or 42 two-inch cookies.
These are so yummmy. Very sweet and very appealing to the eye. I didn't have quite the amount of food coloring I needed, so next time mine will be more of a bright red.
