Chocolate Marshmallow Sandwiches
INGREDIENTS
1 1/2 cups flour
1/2 teaspoon baking soda
1 pinch salt
1/2 cup unsweetened cocoa powder
3/4 cups unsalted butter, softened
1 cup sugar
2 egg yolks
3 tablespoons sour cream
1/2 teaspoon vanilla
4 1/2 oz semi-sweet chocolate, melted
chocolate flakes
1/3 cup Marshmallow Fluff filling
NUTRIENT VALUES
Per serving
Fibre1 gSodium25 mgProtein2Calories123Total fat7 gCholesterol26 mgSaturated fat4 gTotal carbohydrate16 g
PREPARATION
In a bowl, combine flour, baking soda and salt. Sift in cocoa powder. Reserve. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy. Beat in egg yolks one at a time, then add sour cream and vanilla. Beat at low speed until the dough is smooth and homogeneous, stirring in the reserved dry ingredients in 2 portions.
Shape dough into balls, 1 tbsp (15 mL) at a time. Place dough balls on 2 parchment-lined cookie sheets 2" (5 cm) apart.
Bake in preheated 350°F (180°C) oven for 8 minutes or until cookies are firm, no longer (invert and turn plates halfway through baking). Remove from oven and let cool 5 minutes. Place cookies on racks and let cool completely.
Reserve half of the cooled cookies. Dip top of remaining cookies in melted chocolate and sprinkle with chocolate flakes. Refrigerate 20 minutes or until chocolate has hardened. Spread about 1/2 tsp (2 mL) marshmallow topping over bottom of reserved cookies. Cover cookies dipped in chocolate. Gently press to spread topping to edge of cookies. (Cookies will keep up to 5 days in the refrigerator.)