Cathedral Cookies
Source of Recipe
BBR
Recipe Introduction
From Country Woman Christmas
Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties.
List of Ingredients
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons butter
1 egg, beaten
3 cups pastel miniature marshmallows
1/2 cup chopped pecans or walnuts
1 cup flaked coconut
Recipe
In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes.
Turn onto a sheet of waxed paper. Form into a roll about 1-1/2 in. diameter. Gently roll onto another sheet of waxed paper, cover the outside of the roll with the coconut. Wrap roll tightly, twisting ends to seal.
Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator. Yield: about 5 dozen.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (2 each) equals 81 calories
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