Wagon Wheel Cookies Food

WAGON WHEEL COOKIES

Steps:

• In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture. Stir in walnuts if desired. Cover dough and chill for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll the dough into walnut sized balls. Roll the balls in confectioners' sugar. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE WAGON WHEEL COOKIES

Steps:

• Combine oil, chocolate, and sugar.
• Add eggs to this mixture, one at a time, and beat well.
• Stir in vanilla.
• Sift flour and baking powder and fold into egg combination.
• Chill dough several hours or overnight in refridgerator.
• Roll into balls size of walnuts, then roll in powdered sugar.
• Bake on greased cookie sheet 7-10 minutes at 350° oven.
• If you like your cookies soft and chewy, bake only 7 minutes.

CHOCOLATE MARSHMALLOW WAGON WHEELS

Steps:

• In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
• Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
• Wrap in plastic wrap and chill for 30 minutes.
• Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
• Transfer the cookies to a cooling rack to completely cool.
• Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
• In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
• Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
• Add the gelatine water to the sugar syrup and stir well.
• Whisk the egg white until it is white and frothy, but not yet drying out.
• Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
• Put aside to cool and until needed.
• In a heatproof bowl over hot water melt the dark chocolate.
• Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
• Match together one cookie with jam and one with marshmallow to create a sandwich.
• Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.