Michael Owens’ Moon Pies
Yield: About 9-11 sandwich cookies INGREDIENTS
1⁄2 cup (1stick) butter, room temperature 1 cup sugar
1 large egg
1cup evaporated milk
1teaspoon vanilla extract
2 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 cup cocoa powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon baking powder
Filling:
1⁄2 cup (1stick) butter, room temperature 1 cup powdered sugar
1⁄2 teaspoon vanilla extract
1 cup marshmallow crème
Cook’s notes: If desired, add 1⁄2 cup peanut butter to the filling.
DIRECTIONS
1. Adjust oven rack to middle position and preheat oven to 350 degrees. Line baking sheet(s) with parchment paper.
2. In large bowl of electric mixer, cream butter and sugar on medium speed using the paddle attachment; beat until light in color, scraping down sides with a rubber spatula (or silicone spatula) as needed. Add egg, evaporated milk and the vanilla slowly to incorporate; beat on medium speed and scrape the bowl as needed.
3. Sift together flour, salt, cocoa powder, baking soda and baking powder. Add the dry ingredients and mix until well incorporated. With a pastry bag fitted with a medium-size plain piping tip, pipe the batter into circles the size of a silver dollar on prepared baking sheet. Bake until the cookies feel set or firm to the touch, about 12-14 minutes. Let cool to room temperature on wire rack. Meanwhile, prepare the filling.
4. In large bowl of electric mixer, use paddle attachment to cream together the butter, powdered sugar and vanilla until fluffy and no lumps of butter are present. Add marshmallow crème and mix to blend. Put filling in pastry bag with a large, plain tip.
5. Match the cookies together by size. Make sure they are as consistent as possible in diameter. Pipe the filling on the flat side of one cookie. Take the other cookie and sandwich them together. Repeat this until all the cookies are filled. Store cookies, airtight, in refrigerator.