Yeah, I’ve been a bit remiss in getting these cookie recipes posted. The fact is I made these Church Window Cookies earlier this week. This evening, 13abc’s Zack Ottenstein came off his first-ever solo anchoring at the news desk, headed directly to our house, had dinner with us while still in makeup … and then Briahna asked, “Can I have some of the Church Window Cookies?” Mary mentioned she hadn’t gotten any of them yet either … and then it dawned on me the roll was still in the fridge, un-cut! Everyone had some, with Zack eating all but the coconut. This batch was great … it’d be rather difficult to screw them up anyway.
Sorry, Rebecca. I should have had this posted by now. Mea culpa!
These are by far my favorite Christmas cookies. My mom’s been making them ever since I can remember (this is her recipe) and still does. The recipe is quite simple, and the cookies themselves are quite delicious.
Church Window Cookies
12 oz package semisweet chocolate chips
1 stick margarine (not butter!)
10.5 oz package of colored mini marshmallows
1/2 cup chopped nuts (pecans or walnuts)
sweetened shredded coconut
In a double-boiler, melt the chips with the margarine, stirring almost constantly. Once they’re melted, remove them from the heat and allow them to cool quite a bit (at least an hour) so the marshmallows won’t melt. Fold in the mini marshmallows and nuts. On a sheet of wax paper, roll into a log about 3″ in diameter, then roll in shredded coconut. Wrap the roll in the wax paper and refrigerate for at least 12 hours. Slice into 1/2″ cookies before serving.