Moon Pie Cookies

The Prepared Pantry

It seems like moon pies have been around forever. I remember going into
the
corner store with my after-school buddies and buying them-chocolaty
cake-like cookies with a marshmallow filling. Now you can make your own.
I also remember an oatmeal version with marshmallow filling. Grab one of
your oatmeal cookie recipes and combine oatmeal cookies with this filling.

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda

Cream the butter and sugars together with the paddle attachment of your
mixer. Add the salt, egg, and vanilla and beat until smooth. Melt the
chips,
add them to the mixture, and combine. Add the flour and baking soda and
beat until combined. Refrigerate the dough for 20 minutes to firm up
slightly. Divide the dough into two portions. Using wax paper, roll each
portion
into logs 1 3/4-inches in diameter. Refrigerate for two hours or until
firm. Preheat the oven to 325 degrees. Cut cookies into slices just
thicker
than 3/8 inch. Place them on a greased baking sheet and bake 12 minutes or
until the cookies are done. Cool on a wire rack.

For the filling:
2 cups marshmallow cream
2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
In a medium bowl, beat the ingredients until fluffy. Spread the filling on
half of the cookies and top with remaining cookies.

Baker's note: Store in a cool place or refrigerate. If the filling becomes
too warm, it will turn too soft.

Sandy U.


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