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Life After Brown
what's Baking!!
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<blockquote data-quote="aspenleaf" data-source="post: 91928" data-attributes="member: 5143"><p>Chocolate Marshmallow Cookies</p><p>From Taste of Home’s Complete Guide to Baking (submitted by June Formanek of Iowa)</p><p> </p><p>½ cup butter, softened</p><p>1 cup sugar</p><p>1 egg</p><p>¼ cup milk</p><p>1 teaspoon vanilla extract</p><p>1- ¾ cup baking cocoa</p><p>½ teaspoon baking soda</p><p>½ teaspoon salt</p><p>16-18 large marshmallows</p><p>ICING</p><p>6 tablespoons butter</p><p>2 tablespoons baking cocoa</p><p>¼ cup milk</p><p>1- ¾ cups confectioners’ sugar</p><p>½ teaspoon vanilla extract</p><p>Pecan halves</p><p><O<img src="/community/styles/default/xenforo/smilies/tongue.png" class="smilie" loading="lazy" alt=":p" title="Stick Out Tongue :p" data-shortname=":p" /></p><ul> <li data-xf-list-type="ul">In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.</li> <li data-xf-list-type="ul">Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half cut side down onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool.</li> <li data-xf-list-type="ul">For icing, combine the butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners’ sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.</li> </ul><p>Yield: approx 3 dozen</p></blockquote><p></p>
[QUOTE="aspenleaf, post: 91928, member: 5143"] Chocolate Marshmallow Cookies From Taste of Home’s Complete Guide to Baking (submitted by June Formanek of Iowa) ½ cup butter, softened 1 cup sugar 1 egg ¼ cup milk 1 teaspoon vanilla extract 1- ¾ cup baking cocoa ½ teaspoon baking soda ½ teaspoon salt 16-18 large marshmallows ICING 6 tablespoons butter 2 tablespoons baking cocoa ¼ cup milk 1- ¾ cups confectioners’ sugar ½ teaspoon vanilla extract Pecan halves <O:p [LIST] [*]In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. [*]Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half cut side down onto each cookie. Bake 2 minutes longer. Remove to wire racks to cool. [*]For icing, combine the butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners’ sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.[/LIST]Yield: approx 3 dozen [/QUOTE]
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