Cathedral Cookies Recipe
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoons butter
- 1 large egg, lightly beaten
- 3 cups pastel miniature marshmallows
- 1/2 cup chopped pecans or walnuts
- 1 cup flaked coconut
- 1. 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.
- 2. On a sheet of waxed paper, shape dough 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, twisting ends to seal.
- 3. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator. Yield: about 5 dozen.
2 each: 81 calories, 5g fat (3g saturated fat), 9mg cholesterol, 21mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein
Reviews for Cathedral Cookies
"This is a childhood favorite! I made it again using this recipe, and it was perfectly like the one I remember!"
"These cookies were really easy to make, taste really good, and will look great on my Christmas cookie tray when I make a second batch of them - I brought the first batch to a friend's holiday party last week and everyone loved them!"
"my mother used to make these when I was growing up now that I have the recipe I will be able to make them for myself. these were always the first one I ate."
"I wish Taste of Home would let me revise my previous rating! After letting these mellow for two days, they turned out to be something we really enjoyed. I would now rate these as FOUR STARS. **** It has since become a regular part of my Christmas Cookie Platter.I also would like to correct a typo in my original review (dated 12/14/2009):*I relied on my own experience and melted the CHOCOLATE CHIPS gently in the microwave, then added shortening instead of butter."
This is my recipe for Cathedral Cookies. They come out great every time and everyone requests them
1/2 cup margarine
12 oz. bag of chocolate chips semi sweet
1 bag small mini colored marshmallows
1 1/4 cup chopped walnuts
Melt chocolate chips and margarine over low heat, fold in nuts and cool.
Add in marshmallows. Roll in wax paper into a log shape. Chill and slice. Makes 5-6 dz.
"i got this recipe from the magazine that was sent out during the holidays...it was a bit different...no eggs or coconut...but the chocolate did something strange while melting and mixing it with the butter...i got it worked out, but the fruit flavored marshmallows tasted awful with the chocolate and the chocolate melted very easily...everyone told me not to bother with these again"
"This is one of very few recipes from ToH that has truly been a disappointment. I know that the ToH test kitchen tests all recipes before publishing, but I'm truly befuddled as to how they got this one to work as written. Both direct heat and mixing with moisture-laden ingredients (such as, in this case, butter) are disasters waiting to happen when it comes to melting chocolate. Still, since I trust ToH, I first tried making this recipe exactly as it's written. Sadly, as expected, my chocolate seized up and then, as a result, the egg (even after tempering with some of the seized chocolate/butter mixture) hit the hot saucepan and immediately began to scramble. I threw it all out and started over.This time, I relied on my own experience and melted the butter gently in the microwave, then added shortening instead of butter. I tempered the egg, then put it all in a saucepan and began to heat over low. I kept it over the heat for a good 10 minutes before I started to see a little bit of a change in the appearance and felt as though the egg had been heated sufficiently to make it safe to eat. I then followed the rest of the recipe as written.I must say... they turned out amazingly pretty! The photo doesn't do them justice. The pastel marshmallows, once cut, really do look luminescent! I found that by letting the log rest at room temperature for about 30 minutes after it came out of the freezer, it became easier to cut and the chocolate didn't smear across the marshmallows. A serrated knife is a must! That said, no one in the family except my 6-year-old even pretended to care for the flavor of these pretty treats. You see, each color marshmallow is a different fruity flavor! We just didn't find the resulting multi-fruit flavor to blend well with the chocolate, walnuts, and coconut. I think that substituting regular white mini-marshmallows would save the taste, but then of course you'd be giving up the pretty look which led to these treats in the first place.Overrall, even though I was able to make the recipe "work" with my own corrections, I do not consider this recipe to be a keeper."
"Every Christmast my family had fun making these (and making them dissappear!) We enjoyed this recipe all through my childhood. My mom also mixed mint chips to the chocolate to give it a minty taste : )"
"My father, who was known as 'the Cookie Grandpa' by family and friends (he kept my three children supplied constantly when they were in college, and there were three there at one time!) made these often. He called them stained glass cookies. Inthe beginning he didn't realize he had to keep the coconut refrigerated after it was open - ew, what a disaster. He would search all the stores for the miniature colored msrshmallows."
"I have been looking for this recipe for a long time thank you for it. Jeanette"