I LOVE moon pies. It was something my sister and I would have fun sharing after school. She would eat hers half all together and I liked to eat the graham cookies off first then eat the marshmallow. So when the category was your take on the Moon Pie, I jumped on the chance!
The cookie was light and tasty and pink! So it didn’t place but this was AMAZING! We ate all the leftovers…
Cookie: inspired by What Jew Wanna Eat
1 cup fresh strawberries
1 stick of butter, softened
1 tsp. vanilla
¾ cup sugar
2 ¾ cups flour
2 tsp. baking powder
½ tsp. salt
¾ cup granulated sugar
½ cup light corn syrup
¼ cup water
1/8 tsp. salt
2 large egg whites or 3 – 4 medium egg whites
¼ tsp. cream of tarter
1 tsp. vanilla extract
2 cups Dark Chocolate A’Peels
¼ cup of white chocolate morsels
- Heat oven to 350 degrees.
- Puree fresh strawberries with a stick blender until completely liquid.
- In a large bowl, add pureed strawberry, butter and vanilla and mix until well blended.
- Add sugar and stir well, then add additional dry ingredients. When dough starts to form, use hands to work in remaining flour until a ball of dough is formed.
- Cover with plastic and chill for 1 to 3 hours.
- To make fluff: Stir together sugar, corn syrup, water and salt in a saucepan over high heat. (For photos go to Marshmallow Fluff recipe)
- Bring to a boil, stirring occasionally to ensure sugar doesn’t stick to the bottom and burn. Boil until the syrup reaches 240 degrees on the candy thermometer.
- While this is boiling, put egg whites and cream of tarter in a bowl of a stand mixer with a whisk attachment. Whip the egg whites to soft peaks on medium speed about 10 minutes.
- When the syrup reaches 240, set the mixer speed to low and slowly drizzle 2 tbsp. of syrup into the egg whites to warm them. Do this 3 – 5 times.
- Then slowly drizzle the remaining syrup in one steady stream.
- Increase speed to medium-high and whip until the fluff is glossy, about 7 minutes. Add vanilla and whip additional 2 minutes. Cover until ready to use.
- Once chilled, roll out dough to ¼” on a floured surface and cut out circles with a cookie cutter.
- Put cookies on a greased pan and bake at 350 for 10 minutes.
- To assemble, put marshmallow fluff in a piping bag and cut a small hole. Put dollop of fluff in the middle of a cookie and top with a second cookie. Place cookie sandwiches on a cookie sheet and freeze for 30 minutes.
- Heat half the chocolate in the microwave, 30 seconds at a time (stirring in between) until melted. Dip cookie sandwiches in chocolate coating completely. Allow to dry.
- Place white chocolate in a sandwich bag and heat in microwave for 30 seconds or until melted. Cut a very small hole in the corner and drizzle over the dry moon pies.