Michael Owens' Moon Pies
Makes 9to 11 sandwich cookies
INGREDIENTS
1/2 cup (1stick) butter, room temperature 1 cup sugar
1 large egg
1 cup 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 creme
DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet(s) with parchment paper.
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 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.
Sift together flour, salt, cocoa powder, baking soda and baking powder. Add the dry ingredients to the mixer and mix until well incorporated.
With a pastry bag fitted with a medium sized, 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, 12to 14minutes. Let cool to room temperature on wire rack. Meanwhile prepare the filling.
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 remain. Add marshmallow creme and mix to blend. Transfer filling to a pastry bag equipped with a large, plain tip.
Match the cookies together by size. Pipe filling on the flat side of one cookie, top with matching cookie and sandwich them together. Repeat until all the cookies are filled. Store cookies airtight in refrigerator. — Courtesy of Michael Owens, Bracken's Kitchen