GRAHAM-CRACKER SANDWICHES
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
- Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
- Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
- Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
- Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.
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ranaumar
[email protected]These were amazing! I used chocolate ganache as the filling and they were to die for.
Omar Daneils
[email protected]These were a little too dry for my taste. I think I would add more butter or milk next time.
MD.Redoan Islam
[email protected]I've made these several times now and they're always a hit. They're so easy to make and they're always delicious.
Maya Jenkins
[email protected]These were really easy to make and they tasted great! I will definitely be making them again.
chelsea whiteside
[email protected]I followed the recipe exactly and they turned out great. I would definitely recommend this recipe.
Ch Mohib Saleem
[email protected]These were a little too sweet for my taste, but they were still good.
Bhagawati Khadka
[email protected]I'm not a huge fan of graham crackers, but these sandwiches were surprisingly good. The filling was really tasty.
M subhan saleem Msubhan
[email protected]These are the best graham cracker sandwiches I've ever had! The filling is so creamy and delicious.
AlMirah Enterprises
[email protected]I made these for a party and they were a huge success. Everyone loved them! I will definitely be making them again.
Fizza Malik
[email protected]These graham cracker sandwiches were a hit! They were so easy to make and they tasted delicious. I used a variety of fillings, including chocolate ganache, peanut butter, and jelly. My kids loved them!