We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Hot Cocoa Linzer Cookies
Holiday 2007
What makes a cup of hot cocoa so scrumptious? The marshmallows, of course! These sandwich cookies use powdered hot chocolate mix in the dough to lend authentic hot cocoa flavour, while the marshmallow fluff filling is the real reason I love these cookies.
Makes about 3 dozen 2-inch (5-cm) cookies
¾ cup (175 mL) unsalted butter, room temperature
½ cup (125 mL) icing sugar
½ cup (125 mL) powdered hot chocolate mix
¼ cup (50 mL) cocoa powder
1 tsp (5 mL) vanilla extract
1 large egg
1¾ cup (425 mL) all-purpose flour
¼ tsp (1 mL) fine salt
¾ cup (175 mL) marshmallow fluff (found in groceries with ice cream toppings)
1. Beat butter until fluffy, then sift in icing sugar, hot chocolate mix and cocoa powder, beating to combine well. Add vanilla and egg. Stir in flour and salt and combine. Shape dough into 2 discs, wrap and chill for at least on hour.
2. Preheat oven to 350°F (180°C) and line 2 baking trays with parchment paper.
3. On a lightly floured surface, roll out dough to ¼-inch (5-mm) thickness and cut out circles using a 2-inch (5-cm) cookie cutter and place on prepared baking trays ½ inch (1 cm) apart. Scraps of dough can be re-rolled. With a ¾-inch (2-cm) cutter, cut out a hole in half of the cookies (keep these cookies all on 1 tray). And bake for 10 to 12 minutes (cookies with the holes take 10 minutes, those without take 12 minutes). Let cool.
4. To assemble, spoon a teaspoonful of marshmallow fluff onto base cookie and top with cut-out cookie, pressing gently to adhere. Let cookies sit for 2 hours to dry before packing. Cookies will keep for up to a week in an airtight container.
Makes about 3 dozen 2-inch (5-cm) cookies
