Recently a friend of mine from North Carolina mentioned his love for Moon Pies. I looked at him inquisitively and asked what a Moon Pie was; after he explained it, I knew I wanted to try making it, and with it being the Harvest Moon and all, it couldn't be a more perfect time! For all of you Lovelies out there, like me, who had no clue what a Moon Pie was, it's a "pastry which consists of two round graham cracker cookies, with marshmallow filling in the center, dipped in chocolate or other flavors." Moon Pies originate from The Chattanooga Bakery in Tennessee and were created to be a snack for coal miners. It's somewhat tricky to find a plethora of recipes for Moon Pies; Food Network only has one, and Gourmet Magazine doesn't even have any! I guess it's a recipe that is passed down from generation to generation in the South and isn't put down too much on paper. However, I found one recipe which looked simple enough for even this Northern gal to complete; some Moon Pies are made with bananas or strawberries, but nothing is more lovely than a simple combination of chocolate and marshmallow. What a perfect snack to pack for an Autumn picnic, or serve for desert at a diner party, or bring for a Fall walk to see the changing of the leaves. I would love to make Pumpkin Moon Pies in honor of the Harvest Moon!


Moon Pie Recipe for the Harvest Moon

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Enjoy! Let us know if you make them!
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