The cookie party I am planning in honor of National Cookie Month is more than just a party. It is also a challenging bake off where everyone's cookies will be judged and voted on. Although DearSugar says the hostess can not win her own contest, I still want to have some amazing cookies. To entertain guests, make cookies that are a little harder to find or feature fun ingredients. Marshmallows and dulce de leche are my secret ingredients, and my Mississippi mud cookies and butter cookies with dulce de leche will surely be a hit. You know you want the recipes so,
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows
- Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
- Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
- Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
- Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.
Makes about 3 dozen cookies.
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup cornstarch
3/4 to 1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon Pisco or regular brandy
1/4 teaspoon vanilla
About 1/4 cup dulce de leche*
Confectioners sugar for dusting
- Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
- Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
- Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
- Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
- Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
Makes 16 sandwich cookies.
*Available at Latin markets and many supermarkets.
Make ahead: cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.