Cookies!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

July Daring Bakers Challenge - Mallows and/or Milan Cookies

This month's challenge, hosted by Nicole of Sweet Tooth, was mallows and/or milan cookies, both recipes by Gale Gand of the Food Network.

I chose to make the mallows, as I thought both Mom and Syd would enjoy them. So this months challenge is a lesson in...how to bake when you don't have stuff. :P

"Normal" butter and flour...

Butter and gf-flour

I made one recipe of "normal" shortbread cookies for Syd, and one recipe of gf-shortbread cookies for Mom and me. Well, that isn't technically true. I actually made half recipes of each, because the recipe said one batch makes about two dozen cookies. So I made a half batch, and ended up with....way more than two dozen cookies per batch. Three-dozen circular cookies, four dozen (or so) heart cookies, AND half a dozen fishy cookies. Granted, I did use the 1" circular cutter rather than the 1 1/2" cutter, as that is what I had (the recipe called for a 1" or 1 1/2" cutter, by the way). And since I don't actually have a mixer, I "sanded" the butter and flour by hand. Once per batch. Ow.

One batch of dough has been sanded...

The second batch, sanded!

Awww aren't they so cute and little?

Syd's cookies

My crumbly cookies

The gf-dough was a little bit crumbly, it wanted to crack and fall apart, but somehow I made it work, and the cookies turned out fine. Syd liked them, anyways...>.>

The marshmallow insides could be made from scratch or you could just use store-bought marshmallows. I decided to *try* to make my own. I have tried before, with Mom (to make marshmallow peeps :P) but have always failed. Marshmallows are evil.

Mmmmmmmmmmarshmaaaaaaaaaallows

But...I think these turned out okay. Which is surprising, because my old candy thermometer is messed up, and the new one didn't submerge all the way into the syrup. :(

And I used my little hand mixer for the marshmallows, I think it would have been easier with a large mixer. But they are so expensive. :\

Cookies ready for marshmallows

I piped the marshmallows on the cookies with my pastry tip (which I bought to make churros but still haven't made XD) and a plastic bag (no, I don't have pastry bags or decorating bags or anything...siiiiiiiiiigh)...unfortunately, by the time I was on my second tray of cookies the marshmallows had gotten hard and I had trouble piping them out. And then I got a phone call that I had to take (not taking phone calls is NOT an option when you are looking for a job!!!) so then the marshmallows were even more stiff. I tried to save them so I will have homemade marshmallows that are not on the cookies, but the marshmallow goo may have been too set up already. We'll see..

My cookies with marshmallows...

Syd's marshmallow cookies..you can see the marshmallow started to set up while I was piping so these don't look as nice as mine.

Yay chocolate! I had a whole bunch of chocolate glaze leftover, even after glazing the cookies that didn't get marshmallow put on them!

Cookie dripping with liquidy chocolate...

Of course, I did my cookies first to avoid contamination.

My cookies, dipped

Then, I did Syd's. :)

Syd's cookies, after dipping.

The recipe: With my notes/changes/etc in italics

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies if you say so...

• 3 cups (375grams/13.23oz) all purpose flour For gluten-free, I subsituted all-purpose gf flour in the same amount, plus 3 tsp Xanthan Gum
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together If I made this again, I would add a little extra egg or water to the gf-recipe, it might help it stick together better
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients. or by hand..
2. On low speed, add the butter and mix until sandy. Still by hand...
3. Add the eggs and mix until combine. Whew!
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Don't let your masrshmallows get too stiff. I wasn't sure if mine were going to set up at all, but I ended up waiting too long and it was really hard to pipe out the second half..
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Don't leave them in too long or the marshmallow will melt!
12. Lift out with a fork and let excess chocolate drip back into the bowl. I used a chocolate fork, which is one thing I actually have. Well, kind of have. It's plastic, not metal :(
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping. But that is no fun!

Homemade marshmallows:I followed this pretty exactly
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.Don't recommend doing this with a hand mixer. It's not easy.
6. Transfer to a pastry bag. With a pretty tip!

Chocolate glaze:Yeah I didn't change this one either
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler Yay I have a double boiler! or a bowl set over barely simmering water.

Final Comments:
I couldn't get the chocolate to set up, despite following the recipe. So I ended up putting the cookies in the freezer. Hey..whatever.

Syd really liked his cookies.

I thought they were icky. However, Mom liked my cookies (she also eat gf), so..maybe it was just me. I didn't like the buttery shortbread (plus gf dough has a weird grainy texture) with the combination of the sweet marshmallow and the chocolate. Ew.

But they were pretty.

Oooh, chocolatey oustide..

...marshmallowy cookie insides!