03 Dec Jonathan Cartu Assert: Recipe: Spiced-Mallow Butterscotch Cookie Pies
Spiced-Mallow Butterscotch Cookie Pies
First Place, Kids’ Choice, The Dallas Morning News Holiday Cookie Contest 2019 (Ava Bell Reynolds)
1 1/2 cups unsalted butter
2 cups sugar
2 whole eggs
2 egg yolks
4 teaspoons Mexican vanilla
2 teaspoons almond extract
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
Spiced Mallow Filling (recipe follows)
Butterscotch Filling (recipe follows)
Awesome Sugar Cookie Icing (recipe follows)
Toffee bits and gold decorator sugar, optional
In a mixer, beat butter and sugar until well combined, about 2 minutes. Add eggs and egg yolks and mix until combined. Add vanilla and almond extract; mix until combined. In a separate bowl, sift together flour, salt and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. Do not overmix dough. Put dough in plastic wrap and refrigerate for at least one hour.
Heat oven to 350 F. Generously spray muffin tin with cooking spray.
Divide sugar cookie dough in half. Roll out dough to 1/8- to 1/4-inch thickness. Cut out cookie “pastry” with a 3 1/2-inch round cookie cutter. Place each cookie round into a muffin tin well and form into a “pie crust.” Bake for 10-12 minutes or until the cookie pie crusts are lightly browned, but baked throughout. Remove from oven; if needed, reform “crust” and press down the center of each cookie pie crust gently to make an indentation. Cool slightly; remove from pans.
Fill each cookie crust with 1 tablespoon Spiced-Mallow Filling; then top with Butterscotch Filling. Fill a piping bag (or Ziploc with one corner snipped off) with Awesome Sugar Cookie Icing and pipe a lattice pattern on top of each pie. Sprinkle with toffee bits and decorator sugar.
Spiced Mallow Filling: In a large bowl with mixer at medium speed, beat 6 tablespoons butter until smooth. Reduce speed to low; gradually beat in 1 cup powdered sugar and 1 teaspoon pumpkin pie spice. Beat in 1 (7-ounce) jar marshmallow crème and 1 teaspoon Mexican vanilla extract until smooth.
Butterscotch Filling: In a medium saucepan, stir 1 (3.4-ounce) box instant butterscotch flavor pudding mix into 2 cups whole milk. Bring to a boil over medium heat, stirring constantly. When pudding is thick and boiling, remove from heat. Refrigerate covered with plastic wrap to prevent a skin from forming on the surface. Once cooled, stir in 1/4 cup prepared butterscotch syrup, such as Smucker’s brand.
Awesome Sugar Cookie Icing: In a mixing bowl, combine 1 cup powdered sugar, 1 tablespoon light corn syrup, 1 tablespoon milk and 1 drop of almond extract. The consistency should be very thick and hard to stir. (If you need thicker frosting for outlining, use less milk. If you want more shine, use more corn syrup and less milk.)
Makes 24 cookie pies.
SOURCE: Ava Bell Reynolds