S’Mores Cookies

By carvalhohm2

Ingredients

• Graham Dough:
• 2 sticks)Unsalted Butter
• 1/4 c Light Brown Sugar
• 1/4 c Granulated Sugar
• 2 Tablespoons Honey
• 2 Tablespoons Molasses
• 2 c All Purpose Flour
• 1/2 c Graham Flour (ground up graham cracker crumbs)
• 1/2 teaspoon Salt

Details

Servings 1
Adapted from woodlandbakeryblog.com

Preparation

Step 1

In the bowl of the kitchen aid mixer with the paddle attachment cream the butter and the sugars together until light and fluffy.

Add the Honey and the Molasses all at once, and mix well to combine, scraping the sides of the bowl often.

Next add half of the dry ingredients and mix on low speed to incorporate.

Add the remaining dry ingredients and mix well to combine.

Turn dough out onto plastic wrap, cover and refrigerate for at least 2 hours before rolling.

This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to “relax” so it rolls properly.

Once out of the fridge you must re-roll this dough as it will be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL for any dough of this nature! Mash it all together and knead it all back together, then RE-roll on a lightly floured work surface until it is pliable.

Cut your shapes, and place on a parchment lined sheet pan.

With oven preheated to 350 degrees F, you will bake for approximately 15-18 minutes or until light golden brown. It is difficult to say how long exactly – as I do not know what shapes and sizes you are cutting or to what thickness you desire.

So be sure to bake UNTIL ITS DONE!

*Remember the scraps can be re rolled several times, or stored with the remaining dough in the fridge.

Marshmallow Filling:
1/3 cup Cold Water
1 Tablespoon Plain Gelatin Powder
1/2 cup Sugar
1/2 cup Light Corn Syrup
2 teaspoons Vanilla Extract

In a small saucepot or in a microwaveable container bloom the gelatin in the water.

After 5-7 minutes turn on the heat and add the sugar.

Melt the sugar and dissolve the gelatin over a low flame, do not boil.

(If in microwave, stir after every 15 seconds of heating.)
Transfer entire contents to a Kitchen Aid mixer bowl fitted with a Whisk attachment, add the corn syrup and on high speed whip until it is to resemble marshmallow. It will be cool to the touch, white, fluffy and have almost triple in volume.
At this point you are to work quickly as the gelatin will begin to set once it gets cold, and it is not fun to try to squeeze whole marshmallows through a pastry bag!!

Transfer the entire mixture to your Arrow Tlarge hermo Pastry Bag fitted with a straight tube or a coupler with no tip inserted.

Work quickly to pipe the marshmallow onto the entire surface of the baked and cooled graham cookies.

Before the marshmallow has set be sure to get the other cookie top on there to adhere like glue.

You may want to get the help of your friends here to make fast work of this!

The marshmallow sets almost immediately and you can now start to melt your Merckens Chocolate for dipping your S’Mores Cookies!

Store cookies in an airtight container for up to 7 days or freeze for 1 month wrap well for freezing.

Yield 1 1/2 lbs of dough to make 12 Large Cookies