A Southern cake tradition, in bite-size form.
Makes about 5 dozen sandwich cookies.
2 cups flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter, at room temperature
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
½ cup buttermilk
1 (1-ounce) bottle red food coloring
4 tablespoons (½ stick) butter, at room temperature
4 ounces cream cheese
1 (7-ounce) jar marshmallow creme
To prepare cookies:
Preheat oven to 375 degrees and line baking sheets with parchment paper.
In a large bowl, whisk together flour, cocoa, baking soda and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter for 30 seconds. Add brown sugar and beat until light and fluffy, about 2 minutes. Add egg and vanilla extract, and mix until thoroughly combined. Reduce speed to low and add flour mixture, in thirds, alternating with buttermilk and beginning and ending with flour mixture. Stir in food coloring and mix well.
Drop batter into 1-inch rounds about 1 inch apart on prepared baking sheets. Bake until tops are set, about 7 to 9 minutes. Remove from oven and cool cookies completely on baking sheets.
To prepare filling:
In a bowl of an electric mixer on medium-high speed, beat butter and cream cheese until smooth. Add marshmallow creme and mix until thoroughly combined.
To assemble cookies: Spread a generous dollop of filling on the flat side of one cookie. Place the flat side of a second cookie against filling, as if making a sandwich. Press gently just until filling is at edge of cookies. Repeat with remaining cookies. Cover and refrigerate.
2010 Finalist: Mike Burakowski of Golden Valley, who adapted recipe from Southern Living magazine