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Full Moon Pies

June 16, 2011

Like my Wheel of Fortune-esq title (Before and After puzzles anyone??)? Welp, if you weren’t glued to the Internets or in a part of the world that had an awesome view, last night was a Full Lunar Eclipse (although most people in North America weren’t privy to the celestial treat). I am part of an awesome group called The Muse, which is more of a collection of spirits “with the sole intention to inspire.” Some that have come have called it “hippie shit” or us, “rock lovers”…both of which aren’t entirely incorrect (we did a stone swap last night!). The Facebook page and words from the collective’s founder (Athena Perrakis) state,

together we are creating community for ourselves based on common interests in spirituality, leadership and consciousness. We seek to make the world a better place to live and learn. We do this by building connections to and with each other and spreading the love outward to others who would benefit from the community as well.

Credit Athena Perrakis

I love being a Muser because you don’t have to memorize fancy poems/prayers or really know what you are doing but just want to be inspired and open to learning about yourself and others. SO last night we held a Full Moon party and shared stones, wine and each others company. I decided in honor of the moon, I would make Moon Pies! To be honest, I’ve never really had one but from the pics, they looked delicious. Also, I had to have one last go at making things the stone age way (I just ordered a Kitchen Aid Mixer!).

I combined a few recipes to accommodate my kitchen supplies, and I wanted to make minis since they were for a party.


  • 12 tablespoons butter
  • 3/4 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup cocoa powder
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1 1/2 inch round cookie cutter

Preheat oven to 375 degrees F.

To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.

In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight.

On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it (I actually think they were better a tad thicker!). Use flour-dipped cookie cutters (or a shot glass 🙂 to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. It needs to be really cold or else it will stick and be very hard to roll. Bake until crisp, 10 to 11 minutes, then let cool on the pan. *Be careful, they burn quickly!*

Marshmellow Filling

  • 1/2 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup marshmallow creme
In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners’ sugar, flavored extract, and marshmallow creme. Mix until smooth. Transfer the mixture to a pastry bag (I used one of my disposable pastry bags and just cut a really wide tip). Pipe a “kiss” of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours (I put them in the fridge for less than 2 hours and it was fine!). I think next time I will make two batches of this – I burned some cookies so I had barely enough for the good ones!

Chocolate Coating

  • 12 ounces semisweet chocolate, chopped
  • 2 ounces cocoa butter, or 1/4 cup vegetable oil ( I used the veggie oil, it was great!)

To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. I placed a baking rack on top of the sheet, that way you can eat the drippings once they’ve hardened! Drizzle the chocolate over the moon pies. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. You can place them in the fridge to speed up the process, plus I thought they tasted good cold! 

All in all, they were BOMB.COM! The filling isn’t too marshmellowy and the chocolate provides a nice balance to the cookie. It would have been so much easier with a stand mixer, so I can’t wait for the next full moon next month to try it again!
xox Neen
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