Washington States Marshmallow Cloud Cookies Recipes

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• Preheat oven to 400 degrees.
• Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
• Place the marshmallows back into the freezer between each batch of cookies.
• In a medium bowl combine flour, cocoa and baking soda.
• Set aside.
• Combine sugars in a large bowl.
• Using an electric mixer, blend in butter, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture and chocolate chips, and blend at a low speed until combined.
• Batter will be very stiff.
• Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
• Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
• Place balls on ungreased baking sheets, 2 inches apart.
• Bake 8 to 10 minutes.
• Cool on pan 2 minutes, then transfer to a cool flat surface.

COCONUT CLOUDS

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

CHURCH WINDOW COOKIES

Steps:

• In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.

WASHINGTON STATE'S MARSHMALLOW CLOUD COOKIES

Steps:

• Place marshmallows in FREEZER at least a day before making cookies. Keep frozen until the very last minute because they thaw quickly.
• Preheat oven to 400. Combine flour, cocoa and baking soda and set aside.
• Combine both sugars and blend in soft butter. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture and chocolate chips and blend at low speed w/electric mixer. Batter will be stiff.
• To make the cookies: Gather 4 or 5 frozen marshmallows in your hand. Cover in dough, making a 2" ball. Place on lightly greased cookie sheet. Bake 8 - 10 minutes.