Time 20m Yield about 5 dozen. Number Of Ingredients 6 Steps:

In top of a double boiler or a metal bowl over simmering water, 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. , On a sheet of waxed paper, shape mixture into a 1-1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal. , Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.

Time 3h40m Yield Makes 3 dozen bars or 36 servings, 1 bar each. Number Of Ingredients 7 Steps:

Preheat oven to 350°F. Place 3/4 cup of the butter and 3/4 cup of the sugar in small bowl of electric mixer. Beat on medium speed until light and fluffy. Add flour; mix well. Press firmly onto bottom of 13x9-inch baking pan. Bake 12 to 15 minutes or until golden brown; cool. Place chocolate and remaining 1/2 cup butter in large saucepan; cook on low heat until chocolate is completely melted, stirring constantly. Remove from heat. Add egg product and remaining 2 cups powdered sugar; stir until well blended. Add marshmallows and pecans; mix well. Spread over crust. Refrigerate several hours or until chilled. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

Time 3h25m Yield 72 Number Of Ingredients 8 Steps:

In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover; refrigerate about 1 hour or until firm. Heat oven to 375°F. Cover cookie sheet with parchment paper or foil. On lightly floured cloth-covered surface, roll one-third of dough at a time 1/8 inch thick. Cut into desired shapes with cookie cutters. Cut shapes from centers of cookies as desired. Place cookies on parchment paper. Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. Leave pieces as large as possible because candy melts easily; do not use fine candy “dust.” (To crush candy, place in heavy plastic bag and tap lightly with rolling pin.) Place cutouts from centers of cookies on top of candies, if desired. Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife. Cool completely on parchment paper, about 30 minutes. Gently remove cookies to cooling rack.

Time 5m Yield 3 dozen Number Of Ingredients 5 Steps:

Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well. On a piece of waxed paper, place some of the coconut. Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat. Wrap in waxed paper. Repeat with remaining 2/3s for a total of 3 logs. Chill overnight or place in ziploc bag and freeze. When ready to use, slice about 1/2-inch thick.

Time 20m Yield about 4-1/2 dozen. Number Of Ingredients 4 Steps:

Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.

Time 1h40m Yield 24 servings Number Of Ingredients 5 Steps:

In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate. Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total. Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight. When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

Yield 12 Number Of Ingredients 11 Steps:

Preheat oven to 350 degrees F (180 degrees C). Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan. Bake for 25 minutes. Let cool. Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat. Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.

Yield 12 Number Of Ingredients 6 Steps:

Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans. Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm. Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

More about “cathedral window cookies recipes”

Yield 5-6 dozen Number Of Ingredients 13 Steps:

  1. mix first 4 ingredients 2. add eggs 3. add next 4 ingredients 4.add fruits and nuts 5. slowly add flour to make dough 6. form into 2 loaves (about 1 1/2 - 3 inches) on plastic wrap 7. refrigerate overnight 8. Take 1 loaf out at a time. Slice thin and place on greased cookie sheets. Do not use parchment paper–they stick it it. 9. bake 350 degrees for 8-10 minutes until slightly brown.