Active Time: 24 minutesTotal Time: 4 hours 30 minutes
Ingredients
1⁄2 cup unsweetened cocoa powder
1 tube (16 oz) refrigerated cookie dough, softened
1 jar (7 or 71⁄2 oz) marshmallow cream (such as Marshmallow Fluff)
Orange gel food color
Directions
1. In a sturdy electric mixer with paddle attachment, stir cocoa into cookie dough. Or, knead cocoa into cookie dough in large bowl. Shape into an 8-in.-long log; wrap in plastic wrap. Refrigerate 4 hours or overnight until firm.
2. Heat oven to 350ºF. Unwrap dough; cut into 1⁄4- in.-thick slices (you should have 24). Place 2 in. apart on ungreased baking sheets. Bake 8 to 10 minutes until set. Let cool slightly on baking sheet; remove to wire rack to cool completely.
3. Beat cream cheese with electric mixer until smooth. Add marshmallow cream; beat until fluffy. Remove 1⁄3 cup, tint orange, and spoon into quart-size ziptop bag; reserve. Spread a slightly rounded Tbsp frosting on half the cookies. Top with remaining cookies, pressing gently to sandwich together.
4. Snip a tiny corner off bag with orange frosting; pipe web design on top and down sides of cookies. Refrigerate until serving.
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