It's been a busy year around the Wilde household. I've barely had enough time to cook real food, with next to no time to spend in the kitchen making something fun. I made sure to make time this season to participate in the annual Great Food Blogger Cookie Swap.
This year I decided to make a classic Christmas treat in mallomar form! Each year for Christmas, my mom buys my dad a box of cherry cordials. I always sneak one (or two) from the box and they always remind me of the holidays.
Cherry-vanilla marshmallow sits on top of a crisp chocolate cookie. Covered in milk chocolate and topped with a candied cherry, these cookies taste just like the cordial candy, but without the liquid candy center. This recipe may sound daunting, but it's actually very straightforward. If you've never made marshmallow before, don't worry, it's much easier than it looks. The most difficult thing is piping the marshmallow onto the cookies. It takes a few practice pipes before you get the right technique.
If you are looking for one more cookie to add to your tray or bring to a cookie swap, give these a try! They look really impressive and taste even better!
One Year Ago: Candy Cane Mallomars
Two Years Ago: Gingerbread Mallomen
Three Years Ago: Pinata Cookies
Four Years Ago: Peppermint Mallomars
Five Years Ago: Browned Butter Spritz Cookies
Cherry Cordial Mallomars
A Wilde Original
2 cups all-purpose
flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
8 ounces semi-sweet chocolate
8 tbsp (1 stick) butter
1 cup brown sugar
2 large eggs
Whisk together flour, cocoa powder, baking soda and salt, set aside. In a small saucepan over low heat, stir chocolate, butter and brown sugar until melted. Set aside to cool for a few minutes.
In a large bowl, beat eggs for a minute. Add chocolate mixture and beat until blended. Slowly add in flour mixture until combined, the dough will form a ball.
Split dough into thirds and place each between two sheets of parchment paper. Roll out dough to 1/4-inch thickness and place on a baking sheet in the fridge. Allow dough sheets to chill for 30 minutes.
Heat oven to 350 °F. Using a 2-inch round cookie cutter and punch out circles of dough. Place about 1/2-inch apart on a baking sheet. Place the un-baked sheets of cookie dough circles in the fridge until you are ready to bake them. Bake cookies for 8-10 minutes. Remove from the oven and allow to cool on a wire rack for 1 minute. Remove from the cookie sheet and allow to cool completely.
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
8 ounces semi-sweet chocolate
8 tbsp (1 stick) butter
1 cup brown sugar
2 large eggs
Whisk together flour, cocoa powder, baking soda and salt, set aside. In a small saucepan over low heat, stir chocolate, butter and brown sugar until melted. Set aside to cool for a few minutes.
In a large bowl, beat eggs for a minute. Add chocolate mixture and beat until blended. Slowly add in flour mixture until combined, the dough will form a ball.
Split dough into thirds and place each between two sheets of parchment paper. Roll out dough to 1/4-inch thickness and place on a baking sheet in the fridge. Allow dough sheets to chill for 30 minutes.
Heat oven to 350 °F. Using a 2-inch round cookie cutter and punch out circles of dough. Place about 1/2-inch apart on a baking sheet. Place the un-baked sheets of cookie dough circles in the fridge until you are ready to bake them. Bake cookies for 8-10 minutes. Remove from the oven and allow to cool on a wire rack for 1 minute. Remove from the cookie sheet and allow to cool completely.
Cherry-Vanilla Marshmallow
For the
gelatin bloom
1/2 cups plus 2 tablespoons cold water
1/2 dram cherry candy oil
1/2 cups plus 2 tablespoons cold water
1/2 dram cherry candy oil
1 teaspoon vanilla extract
3 tablespoons unflavored gelatin powder
For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar
For the mallomars
1 package milk chocolate candy melts
3 tablespoons unflavored gelatin powder
For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar
For the mallomars
1 package milk chocolate candy melts
Candied cherry halves
In a small bowl, whisk together water, cherry candy oil and vanilla extract. Add gelatin and whisk until smooth. Let sit while you prepare the sugar syrup.
In a 4-quart pot, combine all four ingredients for the sugar syrup. Bring to a boil and cover with a lid. Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot). Uncover the pot and clip on your candy thermometer. Heat to 250 F. Remove from heat and add bloomed gelatin. Whisk until the gelatin is incorporated.
Pour mixture into the bowl of your stand mixer and turn it up! Beat the sugar mixture on high for 10 minutes, until bright white and fluffy. Transfer marshmallow batter to a piping bag with a 1-cm tip.
Pipe blobs of marshmallow onto the cooled cookie rounds. Let marshmallow set for 30 minutes.
In a small bowl, whisk together water, cherry candy oil and vanilla extract. Add gelatin and whisk until smooth. Let sit while you prepare the sugar syrup.
In a 4-quart pot, combine all four ingredients for the sugar syrup. Bring to a boil and cover with a lid. Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot). Uncover the pot and clip on your candy thermometer. Heat to 250 F. Remove from heat and add bloomed gelatin. Whisk until the gelatin is incorporated.
Pour mixture into the bowl of your stand mixer and turn it up! Beat the sugar mixture on high for 10 minutes, until bright white and fluffy. Transfer marshmallow batter to a piping bag with a 1-cm tip.
Pipe blobs of marshmallow onto the cooled cookie rounds. Let marshmallow set for 30 minutes.
Heat chocolate candy melts until melted and smooth. Dip marshmallow in the chocolate, swirling to coat. Tap off excess chocolate. Top each cookie with a candied cherry half. Let chocolate set at room temperature.
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