Mini Moon Pies
12 tablespoons butter
3/4 cup powdered sugar
2 teaspoons pure vanilla extract
1/4 cup cocoa powder
2 tablespoons cornstarch
1 cup all-purpose flour
1 bag marshmallows
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter, or 1/4 cup vegetable oil
Equipment: 1 1/2-inch round cookie cutter
Preheat oven to 375 degrees F.
To make the dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.
In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight.
On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it. Use flour-dipped cookie cutters to cut out 1 1/2-inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. Bake until crisp, 12 to 14 minutes, then let cool on the pan.
Cut marshmallows in half horizontally. Place marshmallows on cookies and warm in 350-degree oven until sticky, about 5 minutes. Combine two cookies to make a sandwich. Cool.
To make the chocolate coating: Melt the two ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.