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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Cathedral Cookies

12 ounces chocolate chips
1/2 cup (1 stick) butter
2 eggs (egg substitute can be used)
1/2 cup crushed nuts
1 10-ounce package colored mini marshmallows

Melt chips and butter in a medium saucepan. Add eggs and nuts. Cool completely (will take about 20 minutes), then gradually add marshmallows.
Meanwhile, sprinkle confectioners’ sugar on 3 pieces of waxed paper. Divide cookie mixture into 3 parts and place on the waxed paper. Add more confectioners’ sugar to tops, roll, wrap and pin edges. They will look like three logs.
Refrigerate overnight, slice and serve. They look like cathedral windows.
Times testing notes: Although these are no-bake cookies, the egg is cooked enough to kill bacteria when it is mixed in with the melted chips and butter. Also, this cookie is best eaten soon after it’s removed from refrigerator. It gets soft quickly.
Source: Jayne Laliberte, Tarpon Springs

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