Easter Cathedral Cookies Recipes

CHURCH WINDOW COOKIES

Steps:

• In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.

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.

EASTER CATHEDRAL COOKIES

Steps:

• Spread out a large piece plastic wrap and cover it with coconut. You want about 14 inches by 9 inches.
• Place the marshmallows in a medium size bowl.
• Melt the candy coating and pour it over the marshmallows. Stir to coat the marshmallows.
• Spread the marshmallow mixture down the center of the coconut.
• Grab one long side of the plastic wrap and pull up to the top. The idea is to form it into a log shape with the coconut all around the outside.
• Roll it up gently and wrap up tightly .
• Refrigerate for 30 minutes before slicing and serving.
• Store in an airtight container.

CATHEDRAL COOKIES

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.

CATHEDRAL WINDOW COOKIES

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.