CHOCOLATE MARSHMALLOW WAGON WHEELS
Steps:
- In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
- Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C).
- Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
- Transfer the cookies to a cooling rack to completely cool.
- Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
- In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
- Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
- Add the gelatine water to the sugar syrup and stir well.
- Whisk the egg white until it is white and frothy, but not yet drying out.
- Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
- Put aside to cool and until needed.
- In a heatproof bowl over hot water melt the dark chocolate.
- Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
- Match together one cookie with jam and one with marshmallow to create a sandwich.
- Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.
Nutrition Facts : Calories 525 kcal, Carbohydrate 75 g, Protein 6 g, Fat 23 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 174 mg, Fiber 2 g, Sugar 51 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE WAGON WHEEL COOKIES
This was a favorite cookie when I was growing up. Great if you have a chocolate craving. I have included the refrigeration time in the prep time.
Provided by Sidd9260
Categories Dessert
Time 8h10m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Combine oil, chocolate, and sugar.
- Add eggs to this mixture, one at a time, and beat well.
- Stir in vanilla.
- Sift flour and baking powder and fold into egg combination.
- Chill dough several hours or overnight in refridgerator.
- Roll into balls size of walnuts, then roll in powdered sugar.
- Bake on greased cookie sheet 7-10 minutes at 350° oven.
- If you like your cookies soft and chewy, bake only 7 minutes.
Nutrition Facts : Calories 119.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 23.5, Sodium 28.9, Carbohydrate 17.5, Fiber 0.7, Sugar 11.2, Protein 1.8
CHOCOLATE COTTAGE CHEESE WAGON WHEEL COOKIES
These are moist and you can't tell that they have cottage cheese in them. Don't overbake. Makes a lot; you might want to cut the recipe in half.
Provided by IamEarnie
Categories Dessert
Time 4h15m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar and butter together.
- Add cottage cheese and beat well.
- Add dry ingredients to sugar and butter mixture; mix well.
- Add nuts.
- Chill several hours or overnight.
- Rolls into balls, then roll in powdered sugar.
- Bake on a greased cookie sheet at 350 degrees for 15 minutes.
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- To make the biscuits, tip the flour, salt and butter into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and vanilla paste, then add the egg yolk. Using your hands, bring the dough together. Wrap in cling film and chill for 30 minutes.
- For the jam, place the raspberries in a small deep-sided pan and crush them with a wooden spoon. Add the sugar and bring to the boil over a low heat, until the sugar has melted. Increase the heat and boil for 4 minutes, until thickened. Remove from the heat and carefully pass through a sieve into a shallow container. Leave to cool and set.
- For the marshmallow, pour 100ml of water into a small bowl, then sprinkle the gelatine over the top to soften. Set aside. Tip the sugar into a pan, add the glucose and 100ml of water and cook over a low heat to dissolve. Increase the heat and bring to the boil. Cook until the syrup reaches 120°C/248°F on a sugar thermometer.
- While the syrup is cooking, whisk the egg white in the bowl of a stand mixer until firm but not dry. As soon as the syrup reaches 120°C/248°F, remove the pan from the heat and stir in the gelatine.
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