With March roaring in like a snowy lion over the weekend, it became apparent that winter isn't slinking away quietly into the spring. We were buried with 4 - 5 inches of snow and plunged into near-zero cold. Fun times. Even the extended forecast looks grim if you like spring. A warm-up here in Ohio followed by more cold and snow mid-month. So over the weekend we put wood in the fireplace and broke out some more wintery recipes. SIGH. If you can't beat the weather, then roll with it. This recipe goes by the name "chocolate marshmallow cookies" in the Amish Cook's Baking Book, but when Rachel remarked that the cookie seemed like it would be like a "cup of hot chocolate" in cookie form, I thought that name seemed more descriptive. So here it is. The recipe makes several dozen so we, thankfully, gave away many to family and friends. We dispatched the rest. It's necessary research, I have to see how long the cookies stay fresh:) But the research ended after 3 scant days. That's how long the cookies lasted in our two-month house (Aster's mouth doesn't count yet). Rachel found that baking an additional 3 minutes than what is instructed in the recipe gave the marshmallow a toastiness and still did not overbake the cookie, so depending on the oven, you might want to do 3 minutes after the marshmallow half is added. Below is the recipe and some more process shots. Enjoy!
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla
- 4 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- ⅔ cup cocoa powder
- 1 cup thick sour milk
- 36 big marshmallows, cut in half
- FROSTING
- 6 Tbsp. butter or margarine, melted
- ¼ cup cocoa powder
- 1 tsp. vanilla
- 3½ cups powdered sugar
- 5-6 Tbsp. milk
- In a medium bowl, stir together the flour, baking soda, salt and cocoa powder.
- Set aside.
- Beat together the shortening, sugar, eggs and vanilla until fluffy.
- Add flour mixture alternately with the sour milk.
- Drop batter by spoonful onto greased baking sheet.
- Bake at 350 degrees F for 8 minutes. Top each cookie with marshmallow half and return to oven for 2 minutes to soften.
- FROSTING
- Combine all ingredients and beat together until smooth.
- Once cookies are cooled, spread over tops covering marshmallows.
- **sour milk:
- Place 1 Tbsp. lemon juice or vinegar in measuring cup.
- Fill with milk to make one cup.
- Let sit at room temperature for 15 minutes. Should be thick and lumpy.**
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