Cherry Almond Cupcake

Tuesday, March 31, 2015

Happy Easter to You

Easter Egg Marshmallow Pies

Several years ago, I wanted to put something special into my grandchildren's Easter baskets.

I tried to think of something that they might like to eat, yet different than a sugar cookie.
Then remembering my favorite Moon Pie treats as a child,
I pondered just how to recreate them using an Easter theme.

Since these needed to be made ahead to package into the baskets,
 I needed a marshmallow filling that would not ruin.
  Kraft made it easy for me by introducing Jumbo Egg Mallows--large pastel colored egg shaped marshmallows.

Thank you Kraft!

After altering an old nutmeg cookie recipe from my Charlotte Turgeon cookbook,  all that was left to do was dip them in pastel colored confectioners melts and decorate. I inserted straws into the filling of my "Moon Pies" so that they can be easily placed upright into the Baskets, but you can make them without using the straws if you like.

To make these Easter Egg Marshmallow Pies,
 you will need:

  • I recipe Almond Nutmeg Cookies 3-1/2" egg shaped cookie cutter
  • Jumbo Egg shaped Easter Marshmallows
  • Pastel confectioner's melts Vegetable shortening
  • Colored Straws (opt-- to insert into basket )
  • 5 Plastic disposable piping bags
  • #1, #3 piping tubes
  • Sparkling sugar
  • Sprinkles (opt)
  • Pastel candies (opt)

Almond Nutmeg Cookies
  •  1/2 cup unsalted butter, softened
  •  1/2 cup sugar
  •  6 tablespoons Half & Half cream
  •  3 tablespoons honey
  •  3 cups all-purpose flour
  •  1/2 teaspoon nutmeg
  •  1/4 teaspoon salt

Cream butter and sugar together. Mix half&half with honey; set aside.
Sift together flour, nutmeg and salt.  Add the flour mixture alternately with the liquids until thoroughly blended together.

Wrap dough in plastic wrap and chill well.
Cut 3 rectangles of parchment paper to fit baking sheet.

Preheat oven to 350 degrees.
Divide dough in half, keeping one half chilled.
On parchment paper, roll the other half quite thin
and cut cookies using a 4" egg shaped cookie cutter.

Gather scraps and chill.
Repeat with second half of dough,
then scraps until all dough is used.
Place in center of oven and bake 6-8 minutes
until edges are slightly browned.

While the cookies are in the oven, on a piece of waxed paper,
 flatten the marshmallows using a rolling pin.
 When cookies are ready, remove from oven.

While still hot, turn half of the cookies upside down
 and place marshmallows, sandwiching between two cookies;
  gently press cookie on top.

( If your hands are sensitive to heat, place a clean cloth on cookie for protection ).
 Insert straw into the center off soft filling.
 Set cookies aside, and allow to cool thoroughly.

(Don't worry if some of the marshmallow melts over the side.
 Once completely cooled, you can spray a pair of clean scissors
with non-stick spray and easily cut the cooled marshmallow
 even with the edges of the cookie.)

Melt confectioners melts in a chocolate pot or double boiler.

Thin melts to a glazing consistency by adding
 vegetable shortening, one tablespoon at a time.

If you used straws, insert bamboo skewer into straw for support.

Holding cookie over pan, spoon melted pastel colored
 confectioner's melts over marshmallow pies.

 Allow to cool, then turn over and repeat process on the other side.

Remove bamboo skewer and place on waxed paper
 until cooled and confectioners' melts have set up.

Prepare piping bags with #1 and #3 piping tubes.
 Fill bags with melted colored confectioners melts.
Pipe lines, dots, squiggles, loops or scallops in contrasting colors.

Decorate your Easter Egg Moon Pies with sparkling sugar, pastel
candies or sprinkles.

Just have fun and be creative!

When ready to put into Basket, cover Easter Eggs
with a cellophane bag and tie with a ribbon.


Tutorial and Photography by Jacque Benson
All Rights Reserved 2011

This material may not be reproduced without permission from the author.
"God gave us our memories so that we might have roses in December." ~J M Barrie