Mint Julep Moon Pie Recipe! #tipit by Vanessa Luft - Musely
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Mint Julep Moon Pie Recipe! #tipit

posted in Food & Drink > Recipes

    For the Cookies

    1-1/2 sticks (12 tbsps) butter
    ¼ cup light brown sugar, firmly packed
    ¼ cup Steen's Cane Syrup
    ¼ tsp. vanilla extract
    1-3/4 cups all-purpose flour
    1 cup graham cracker crumbs, finely ground
    ¾ tsp salt
    ½ tsp baking powder
    ½ tsp baking soda
    ¼ tsp. ground cinnamon
    ¼ cup bourbon, divided use

    For the marshmallow

    1-1/2 tbsp powdered gelatin
    ½ cup + 1 tbsp bourbon, divided use
    ¼ cup light corn syrup
    3 tbsp + 1 tbsp mint simple syrup (divided use)
    ¾ cup granulated sugar
    2 large egg whites
    ½ tsp vanilla extract

  • For the chocolate coating

    12 oz. bittersweet chocolate
    1-1/2 tbsp vegetable oil

    For the mint simple syrup

    1 cup sugar
    ½ cup water
    bundle of mint


    For the cookies

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer. Whisk together the dry ingredients in a separate bowl. Add dry ingredients to butter mixture and mix on low speed until combined. Add 2 tablespoons of bourbon and keep mixing until the dough comes together. Divide the dough in half. Press each half flat, wrap it in plastic, and refrigerate for at least 1 hour.

  • Preheat oven to 325 degrees. Working with one half at a time, turn the dough onto a lightly floured surface and roll it out until it is ¼ inch thick. Stamp out cookies using a 1-1/2 inch cutter. Repeat with the other half of the dough. Place cookies on a parchment-lined baking sheet and bake 13 minutes, rotating halfway through. Remove sheet from oven. Brush the tops of the cookies with bourbon while still warm, and let the cookies cool to room temperature.

  • For the marshmallow

    In a medium heatproof mixing bowl, sprinkle gelatin over ½ cup bourbon, and set aside.

    Combine ¼ cup of water, corn syrup, 3 tablespoons of mint simple syrup, and sugar in a medium pot. Insert a candy thermometer, and simmer until mixture reaches 240 degrees. Place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high until soft peaks form.

  • Once the sugar syrup hits 240 degrees, remove it from heat, and pour it into the bloomed gelatin. Whisk the syrup and gelatin together. Then slowly pour the syrup down the side of the bowl with the mixer on low speed to avoid splattering the hot syrup . Continue whipping on high for another 8-12 minutes, until the marshmallow thickens up. Towards the end of whipping, add the vanilla extract, 1 tablespoon of bourbon and 1 tbsp of mint simple syrup. After whipping, place the mixing bowl in the refrigerator for 5 minutes to allow the marshmallow to set (making piping easier).

  • Flip over half of the cooled cookies. Fill a pastry bag with the marshmallow, and pipe it onto the cookies (spoon it on if you don't have a pastry bag). Top with the remaining cookies. Let the cookies chill in the refrigerator while you make the chocolate coating.

  • For the coating

    Line a baking sheet with parchment paper and set aside. Melt chocolate in a heatproof bowl set over a saucepan of simmering water (or in a double boiler). Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Whisk the vegetable oil into the chocolate until smooth. Dip the cookies into the chocolate and lift out with 2 forks (messy), or spoon the melted chocolate over the cookies. Place the cookies on the parchment paper and allow them to sit out until the chocolate hardens.

  • For the mint simple syrup

    Heat sugar and water together until sugar dissolves. Add mint and bring to a boil. Let it boil for 1 minute, then remove from heat and let it steep for 10 minutes. Use a fork or tongs to pull out the mint. Pour the syrup through a strainer into a clean bottle. Store in the fridge.

  • Original recipe can be found down bellow :)


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