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Mallows and Milans Cookies

Daring Bakers
July 2009

The July 2009 Daring Bakers' challenge was hosted by Nicole of Sweet Tooth.

She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I'm a huge fan of Gale Gand, I have tried a lot of her recipes and they are such a huge success. For July's challenge though I wanted to try something different and I wanted to do Gand’s version on my favorite store bought cookies which are the Pepperidge Farm Milano Cookies and the Mallows (Chocolate covered cookies). I've been wanting to try these recipes but just haven't have the chance to do so, or to be honest, haven’t have the courage to tackle homemade marshmallow, until now.

To download the recipe in .pdf format, click HERE

Mallows (Chocolate Covered Marshmallow Cookies)

Recipe courtesy Gale Gand, from Food Network website

Prep Time: 15 min (cookies only)
Inactive Prep Time: 1 hours or up to 3 days (cookies only)
Cook Time: 10 min (cookies only)
Serves: About 4 dozen cookies at 1 - 1.5 inch

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

  1. In a mixer with the paddle attachment, blend the dry ingredients.
  2. On low speed, add the butter and mix until sandy.
  3. Add the eggs and mix until combine.
  4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
  5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
  6. Preheat the oven to 375 degrees F.
  7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
  8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
  9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  10. Line a cookie sheet with parchment or silicon mat.
  11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
  12. Lift out with a fork and let excess chocolate drip back into the bowl.
  13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Prep Time: 5 min (marshmallows only)
Inactive Prep Time: 2 hours (marshmallows only)
Cook Time: 10-20 min (marshmallows only, includes cooking sugar & whipping marshmallow)
Serves: About 4 dozen cookies at 1 - 1.5 inch

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

  1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
  2. Sprinkle the gelatin over the cold water and let dissolve.
  3. Remove the syrup from the heat, add the gelatin, and mix.
  4. Whip the whites until soft peaks form and pour the syrup into the whites.
  5. Add the vanilla and continue whipping until stiff.
  6. Transfer to a pastry bag.

Prep Time: 5 min (glaze only)
Inactive Prep Time: N/A
Cook Time: 5-7 min (glaze only)
Serves: Enough to dip about 4 doz. cookies at 1 - 1.5 inch

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies

Recipe courtesy Gale Gand, from Food Network website

Prep Time: 1 hour or more (shaping cookies and filling cookies)
Inactive Prep Time: 10 min.
Cook Time: 10 minutes
Serves: About 5 doz. cookies at 1 inch by 3 inch

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

  1. In a mixer with paddle attachment cream the butter and the sugar.
  2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
  3. Add the flour and mix until just well mixed.
  4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
  5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
  6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
  7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools).
  8. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
  9. Repeat with the remainder of the cookies.
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Recipes from The Food Network Website
Gale Gand
Susabella
User offline. Last seen 2 years 5 weeks ago. Offline
Joined: 06/06/2009

Hi - Due to family problems I was unable to complete this challenge, which heartbreakingly would have been my first. Anxiously await next one...thanks for forgeness clause in joining group.