Cookie Marathon

Yesterday I baked cookies ALL afternoon, trying to decide which to take to the cookie exchange Mary Leigh is having next week. I had several recipes that I wanted to try so I bought up all the goodies and went to work. Wouldn't you know that every recipe I chose, you had to freeze or chill for like 30 minutes after making the dough. But it all worked out and I couldn't choose between the two best so I think I will make both of them. :) I did test them but no I didn't eat all of them, I sent them to work with Mark today. I just love this time of year. I seem to bake goodies more in December than ever. I can't wait to have all the other cookies this weekend! Happy Baking! (Sorry there are no pictures, for some reason they won't load)

Marshmallow Sandwich Cookies
2/3 cup butter
1 ¼ cups sugar
¼ cup light corn syrup
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
Sugar for rolling
24 large marshmallows

Preheat oven to 350F. Beat butter and 1 ¼ cups sugar in large bowl until light and fluffy. Beat in corn syrup, egg and vanilla. Combine flour, cocoa, baking soda and salt in medium bowl; add to butter mixture. Beat until well blended. Cover and refrigerate dough 15 minutes or until firm enough to roll into balls.

Place sugar in shallow dish. Roll tablespoonfuls of dough into 1-inch balls; roll in sugar to coat. Place cookies 3 inches apart on ungreased cookie sheets. Bake 10 – 12 minutes or until set. Remove cookies to wire rack; cool completely.

To assemble sandwiches, place one marshmallow on flat side of one cookie on paper plate. Microwave on HIGH 12 seconds or until marshmallow just begins to melt. Immediately place another cookie, flat side down, on top of hot marshmallow; press together slightly.

Makes about 2 dozen sandwich cookies.

Cocoa Kiss Cookies
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
¼ cup cocoa
1 cup finely chopped pecans
1 bag (9 ounces) Hershey’s Milk Chocolate Kisses
Powdered sugar

Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375F. Remove wrapper from chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.

Bake 10 – 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.

Makes about 4 ½ dozen cookies.