Cathedralwindowcookies Recipes
CATHEDRAL WINDOWS II
Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Crystal
Categories Desserts Cookies No-Bake Cookie Recipes
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.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g
CATHEDRAL WINDOW COOKIES
From her kitchen in Meriden, Connecticut, Diane Sequist shares this treat that's bound to become a family favorite. "These cookies are great for bake sales and holidays," she writes. "Kids of all ages love the colorful mini marshmallows, chocolate and chopped nuts."
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CATHEDRAL WINDOW BARS
These delectable bar cookies are made with a buttery baked crust spread with a fluffy chocolate topping laced with pecans and mini marshmallows.
Provided by My Food and Family
Categories Recipes
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.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CATHEDRAL COOKIES
Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties. -Carol Shaffer, Cape Girardeau, Missouri
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 40 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CATHEDRAL WINDOW COOKIES
Received this recipe from my mom a long time ago. She knows my passion for chocolate. It's chocolate, nuts and coconut at its best.
Provided by Iron Bloomers
Categories Candy
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.
CATHEDRAL COOKIES
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.
CATHEDRAL COOKIES
I found this recipe in a cookie and bar cookbook. Posted for safe keeping. Cooking time does NOT include chilling and freezing time. UPDATE I made these cookies for a cookie exchange! Easy easy easy!! I tripled the recipe and had plenty of cookies for my Christmas trays also!!
Provided by katie in the UP
Categories Dessert
Time 47m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, 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 dough into a 1 1/2 inch diameter log.
- Place coconut on another sheet of waxed paper.
- Gently roll log over coconut to coat sides.
- Wrap up tightly, twisting ends to seal.
- Freeze for 4 hours or overnight.
- Remove waxed paper.
- Cut into 1/4 inch slices.
- Store in airtight container in the refrigerator.
Nutrition Facts : Calories 128.7, Fat 7.7, SaturatedFat 4, Cholesterol 15.1, Sodium 56.6, Carbohydrate 15.6, Fiber 1.1, Sugar 11.9, Protein 1.7
CHURCH-WINDOW COOKIES
I see two other recipes for these, but this is our version we use every year. They are an absolute hit at cookie exchanges as they are different, not to mention very easy and tasty!
Provided by moonshine7015
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
- Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 20.8 g, Cholesterol 6.8 mg, Fat 9.6 g, Fiber 1.4 g, Protein 1.2 g, SaturatedFat 5.1 g, Sodium 46.9 mg, Sugar 15.6 g
CATHEDRAL WINDOW COOKIES
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.
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