When I saw Martha Stewart Living’s gorgeous cover this month, featuring a plate of s’mores, I knew it was time to lure my kids home for a evening of fun. I associate these treats with sleep-away camp and sing-a-longs. The singing part is unlikely, but they just might take over their old bedrooms for a night.
I needed a little equipment.
Tracking down the graham cracker size cookie cutter, or a tool that would cut a serrated edge wasn’t so easy.
William Sonoma told me it’s a ‘seasonal item’…, hmmm. At Macy’s, I perused Martha’s cooking collection and walked out with an adorable set of dish towels, oven mitts, and an apron for my daughter’s new apartment, but no cookie cutters.
I was saved by Pam in Michigan, who has a cookie cutter business called ECOOKIECUTTERS.COM. She carries a zillion cool shapes and sizes, and when I told her I needed them for a very important home cooking event this weekend, she cheerfully said she’d march out to her warehouse and ship them out. What a doll.
The cookie dough is a breeze to put together with a Kitchen Aid. It holds together perfectly for easy rolling out and cutting.
I bought the graham crackers we all grew up loving in case Martha’s were not as good.
Fear not! They are delicious and worth the effort for these scrumptious s’mores!
Jimmy did a search online, and found us long skewers for next time.
These are oozy, gooey, sticky and delicious. Perfect for a summer evening on the patio with family and friends.
Martha Stewart Living, July 2012
1 hour 30 minutes
Add to Shopping List
For The Cookies
1 1/2 cups all-purpose flour, plus more for surface
1 cup whole-wheat flour
1/2 cup toasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
2 tablespoons honey
For The S’mores
8 ounces chocolate, broken into small pieces
16 clean twigs or wooden skewers (preferably soaked in water 30 minutes)
Make the cookies: Whisk together flours, wheat germ, salt, baking soda, and cinnamon.
Beat together butter, sugar, and honey with a mixer on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture; beat until combined.
Turn out dough onto a floured surface, and divide in half. Roll out each dough half to 1/8-inch thickness, and refrigerate until firm, about 10 minutes. Preheat oven to 350 degrees. Cut out squares with a 3-inch fluted square cutter. Cut a star out of the center of half the cookies using a 1 1/2-inch star cutter. Reroll scraps once, and repeat.
Place squares 1 inch apart on parchment-lined baking sheets, keeping cookies with cutouts together. Refrigerate until very firm, about 15 minutes.
Bake cookies until dark brown, 14 to 16 minutes, rotating halfway through (star cookies take about 1 minute less). Let cool on sheets 10 minutes. Cookies can be stored in an airtight container up to 2 days.
Assemble the s’mores: Preheat grill on high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds) or build a campfire. Divide chocolate among cookies without cutouts. Skewer marshmallows; toast over grill or fire, rotating, until gooey in center and nicely charred, about 2 minutes. Remove marshmallows from skewers; place 2 on each chocolate-topped cookie. Sandwich each with a cutout star cookie; press gently. Let sit 2 minutes to melt chocolate.