Hot Chocolate Marshmallow Sandwich Cookies With Yewande | NYT Cooking
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The cookies just keep coming. Follow along as Yewande Komolafe shows us how to make her Malt Chocolate and Marshmallow Sandwich Cookies. Inspired by malted milk candies, a favorite childhood treat Yewande would buy from street vendors in Nigeria, these sophisticated cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping.
Stay tuned as Cookie Week continues on our channel this week with videos from Sohla El-Waylly and Eric Kim on deck. Happy baking!
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vegan raspberry shortbread cookie sandwiches | easy valentine's day gift ????
hello cuties, sweeties, and lovelies :) show your valentine some love (even if it's yourself!) with these super-easy to make vegan raspberry shortbread cookie sandwiches! not only are they a mouthful to say, they're also a tart, delicious bite to eat ;) in this video i'll walk you through two basic recipes: raspberry jam and shortbread cookies. put them together at the end to create these really cute cookie sandwiches! the recipes require no more than four total ingredients each, and i make things easy for you when it comes to the cookie-cut-out process ;) so impress your valentine (again, even yourself) by making him/her/them these little cuties!
like all of my recipes, this recipe is vegan and therefore dairy-free and egg-free! i have not tried to make them gluten-free, however in theory you should be able to substitute the plain flour in this recipe for cup-for-cup gluten-free flour. also, this recipe can easily be made nut-free depending on the type of vegan butter you choose to use (i use miyoko's vegan salted butter, which contains nuts).
the recipe in my blog post:
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Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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Raspberry Linzer Cookies - Sandwich Cookies with Raspberry Jam
This is a simple cookie that makes an elegant presentation as well as a scrumptious treat. This raspberry Linzer cookie recipe pairs buttery shortbread cookies with raspberry jam for a pop of flavor.
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Alfajores (Dulce de Leche Sandwich Cookies)
Join Colette Christian LIVE from her kitchen on Monday, December 4th at 2:00 p.m. CT/3:00 p.m. ET to learn how to make alfajores. Download the free recipe here:
Elevate your holiday baking game with Colette's exquisite alfajores cookie recipe, a true masterpiece! These delightful treats, with their delicate combination of melt-in-your-mouth shortbread and luscious dulce de leche filling, are perfect for spreading warmth and cheer during the festive season.
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Holiday Cookie Series - APRICOT CHOCOLATE SANDWICH COOKIES
Tangy apricot preserves sandwiched between two thin vanilla cookies and drizzled with dark chocolate - these APRICOT CHOCOLATE SANDWICH COOKIES ARE fantastic!
I’m expecting this to become a long-standing tradition here at Weekend at the Cottage - an annual HOLIDAY COOKIE SERIES. Since this is our first, we wanted to make it special, so I called upon four of my most-trusted contributors: my beloved sisters.
I asked each one to share a holiday cookie recipe, the one most often requested by their friends and extended family. All of the recipes are familiar to me; two are childhood favourites, and I’ve certainly eaten my fair share of the other two recipes over the years.
I’m launching the series with my sister Maria’s fantastic APRICOT CHOCOLATE SANDWICH COOKIES. Maria behaves like my mom used to in the kitchen; she “feels her way” through a recipe. She adds a pinch of this or a dab of that until it is just right. I admire her “je ne sais quoi” attitude, although I did need to rein it in a bit to ensure we nailed down the recipe for these cookies.
Back to the recipe, here are some of the things that make it so fabulous:
FRUIT CENTRES – Making the apricot preserve for the sandwich centre was super easy, and I love the way the apricots keep their vibrant colour and tangy flavour too. Considerations for next time: I can’t help but wonder what this would taste like with an ounce of Courvoisier, Cointreau or port. I’d also like to try making the preserves with dried figs or cranberries, something Maria had great success with on her most recent batch.
BUTTER – As this is one of those recipes “loaded” with rich, tasty butter, I feel the need to point out that Maria suggested we use “sweet”, which means unsalted. I guess this further proves that we must be related since I only use unsalted butter in my recipes too.
COOKIE DOUGH – I have to say this cookie dough is a dream to work with. I loved how these readily available ingredients came together in no time to form a dough that rolled out without incident.
COOKIE SIZE – Maria’s instructions are to use a shot glass to cut out the circular cookies. I really like this approach as it mirrors my thought on the subject – cookies shouldn’t be bigger than one or two bites this time of year. Smaller cookies will afford guests an opportunity to taste one or two (or six!) different types. I suggest refraining from serving super-sized cookies – dainty, little-bite wonders are the way to go.
CHOCOLATE DRIZZLE – Melting the dark chocolate chips on a double boiler was easy, as was pouring the melted chocolate into a thick bag. The real trick was to trim away the tiniest smidgen off one of the corners of the bag to create a very fine drizzle pattern that I think looks best.
YIELD AND STORAGE – This recipe yields a whopping 66 finished cookies, which is a lot. Feel free to divide the dough in half if you’d like to prepare the second half a few days later. They also keep really well in an airtight container in the fridge or cold room. I asked Maria if they can be frozen she answered truthfully, “How would I know? They’re usually all gone in a day or two!” I like that type of honesty.
Hopefully, I’ve painted a pretty rosy picture of the beauty of these holiday favourites. They’re certainly worth the effort.
APRICOT CHOCOLATE SANDWICH COOKIES are a holiday classic in the making!
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