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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Laman makes pickle brine fried chicken sandwiches.
00:43Jack talks all about cucumbers.
00:45I tell the story behind an iconic Tennessee cookie, Moon Pies.
00:50And Morgan makes Bridget our version.
00:52That's all right here on Cook's Country.
01:01We'll see you next time.
01:04Brining chicken in pickle juice is an age-old method.
01:08In fact, there's a recipe for pickled chicken in the original White House cookbook that was published in 1887.
01:15And today, Laman's going to take pickle brine chicken and turn it into a fried chicken sandwich.
01:19Julia, I love a good sandwich.
01:22My absolute favorite is a fried chicken sandwich.
01:24Yeah, they're everywhere these days.
01:26They are everywhere.
01:27And we're going to add more flavor to the chicken sandwich by infusing it with pickle juice.
01:31Okay.
01:31The epiphany is adding the pickle juice in three stages.
01:34Okay.
01:35Here I have a 24-ounce jar of kosher dill pickles.
01:39We're going to start by draining them.
01:42We're going to take out a couple.
01:44Now, for the purpose of this recipe, this is liquid gold.
01:47Okay.
01:48Again, we're going to use this three different stages of the recipe.
01:51Wow.
01:51So for our sauce, we're going to take some of the pickles and I'm just going to chop them.
01:56You're looking for about a quarter cup.
01:59So now we're going to make the sauce.
02:01We're going to add a quarter cup of mayonnaise.
02:05We have a half of a red onion that's been chopped fine.
02:09Two minced garlic cloves.
02:11Two tablespoons of fresh minced dill.
02:14A pinch of cayenne.
02:18And secret ingredient, a tablespoon of that pickle brine.
02:23So it's going to mix this together.
02:25So if you keep in count, this is the first time that we're adding the pickle brine to the recipe,
02:30but it's not going to be our last.
02:32And then we're going to cover this.
02:36Now we're just going to put this aside.
02:38Now we're going to make our marinade.
02:40We're going to take one cup of the pickle brine.
02:42All right.
02:43Pickle juice number two.
02:46Exactly.
02:48We're going to add that.
02:50We're going to add eight sprigs of fresh dill.
02:53Hmm.
02:54Six smashed garlic cloves.
02:57One tablespoon of dry mustard.
02:59Oh, interesting.
03:00That's going to add a little heat.
03:01Yes.
03:02One tablespoon of kosher salt.
03:04Adding salt to the pickle juice to make it a brine.
03:06And one tablespoon of black pepper.
03:09Oh, gesundheit.
03:10I'm just going to give it a mix.
03:12Now, basically, these ingredients you would find in a pickle brine.
03:17We're just using these to enhance the flavor so we can marinate the chicken.
03:21Makes sense.
03:22And speaking of chicken, I have four boneless, skinless chicken thighs.
03:26We like thighs over breasts because they have more flavor.
03:29And when you're cooking them, there's less chance for them to dry out.
03:32Yeah, that's right.
03:33Now we want to brine this for a minimum of six hours up to 12 hours.
03:38Okay.
03:38But we want to stop at 12 hours because if you go over that amount, the chicken starts
03:42to get rubbery.
03:43Now, it has great flavor, but the texture suffers.
03:46That's because of the vinegar.
03:47Exactly.
03:48So we want both.
03:49Okay.
03:49So minimum six hours, maximum 12 hours.
03:52Okay.
03:53Julia, it's been about eight hours.
03:55We're in that sweet spot of infusing flavor.
03:59Now it's time to add some coating to the chicken.
04:01Okay.
04:02Here I have one and a quarter cup of all-purpose flour.
04:04I'm going to add half a cup of cornstarch.
04:07Yeah, that's always the key when you're frying something, to add a little cornstarch to the
04:12flour because it just makes fried things taste a bit more crisp.
04:15One teaspoon of baking powder.
04:17Oh, a little lift.
04:19Yes.
04:20Two teaspoons of granulated garlic.
04:22Two teaspoons of dry mustard.
04:25Two teaspoons of kosher salt.
04:27Two teaspoons of black pepper.
04:29And two tablespoons of fresh minced dill.
04:32Mmm.
04:32And we just want to mix everything together, make sure everything's incorporated.
04:37Now I said that there's going to be pickle brine in different stages.
04:41This is the third stage.
04:43I'm going to add a quarter cup to the mixture.
04:46And what we're going to do here is we're going to make some craggly bits, some shaggy bits.
04:50Think nooks and crannies.
04:51So I'm just taking my fingers and I'm pressing everything together.
04:54And this is going to give the exterior of the chicken, as I said, those nooks and crannies and just
05:00extra areas for it to fry up and crisp up.
05:03Now we're going to add our chicken.
05:04Now normally when we fry something, we have an egg wash or buttermilk.
05:09But in this case, we're going to use the brine.
05:12Okay.
05:13We're not going to use the egg or buttermilk because it could mask the pickle flavors that we're trying to
05:18develop.
05:19So I'm just going to press the coating onto the chicken.
05:23Gorgeous.
05:25And this is the last one right here.
05:27Now I'm going to wash up my hands and we're going to pop this in the fridge for about 30
05:31minutes minimum, up to two hours.
05:34We're going to do that so that the coating can set on the chicken.
05:37Julia, now it's time to fry.
05:38I have three cups of vegetable oil over medium-high heat.
05:41And we're looking for a temperature of 350 degrees.
05:44Okay.
05:46And we're right there.
05:47Now you're going to notice the chicken is a little darker.
05:49Mm-hmm.
05:50That's because some of the brine has absorbed into the flour mixture.
05:54So we know that the coating is going to stick to the chicken.
05:56Okay.
05:57So that's a good sign.
05:58Yes.
05:58We're going to fry the chicken all at the same time.
06:01And we want to fry this for 8 to 12 minutes, flipping halfway through.
06:06And we're looking for an internal temperature of 175 degrees.
06:10Mm-hmm.
06:10We want to keep the oil temperature between 325 to 350 degrees.
06:14Okay.
06:15Julia, it's been about five minutes.
06:17Now it's time to flip the chicken.
06:19That bubbling sound is music to my ears, Lawman.
06:22You notice that it's nice and golden brown on the other side?
06:25It's gorgeous.
06:26I would say they have about five more minutes.
06:28Okay.
06:29So the chicken looks gorgeous.
06:31Now let's take the temp, see if it's ready.
06:33It smells good.
06:34It smells like pickles.
06:36I shouldn't be surprised, but...
06:40And we're perfect at 175, 76 degrees.
06:45Going to add them to a paper towel lined sheet pan and let some of the excess oil drain off.
06:51It's going to allow them to cool a little bit.
06:53Then we can make our sandwiches.
06:54Okay.
06:55Now it's time to make some sandwiches.
06:57Yes, it is.
06:58Now the recipe makes four sandwiches, but because it's just you and me, we're only going to make two sandwiches
07:03right now.
07:03We're only going to eat one sandwich on camera.
07:07So I have nicely toasted brioche buns.
07:10Ooh.
07:10First, we're going to add a tablespoon of mayonnaise.
07:14That's setting the foundation for our sandwich.
07:16Add our chicken.
07:19Goodness.
07:20And then I'm going to add a quarter of the slaw sauce on top of the chicken.
07:27And last but not least, some shredded iceberg lettuce.
07:31I have a cup here.
07:31We're just going to get a half a cup.
07:34Mmm, mmm, mmm, mmm, mmm.
07:36I have to say, I order a lot of fried chicken sandwiches.
07:41I've never seen one that looks this good.
07:43This looks kind of epic.
07:45All right, ready?
07:53Mmm.
07:54And what you get is pickle.
07:56And then you get the crunch and then the chicken.
07:58There's so much pickle flavor in here.
08:00You really got it all in there.
08:03You can taste the pickle.
08:04You can smell the pickle.
08:06Mm-hmm.
08:07You can feel the pickle.
08:09The chicken is so tender.
08:13Oh, and the coating.
08:14I mean, it's staying crunchy even on the sandwich.
08:16Those are those nooks and crannies.
08:18Mm-hmm.
08:18It's your dream sandwich.
08:20Achieved.
08:20I'm in my happy place right now.
08:23Thank you, Lawman.
08:24This is awesome.
08:25You're welcome.
08:26If you want to make a spectacular fried chicken sandwich, use the pickle juice three times
08:31in the marinade, the coating, and the sauce.
08:34Use chicken thighs and make a craggle coating and fry them until they register 175 degrees.
08:42From Cook's Country, Lawman's Owned Pickle Brine Fried Chicken Sandwich.
08:46This really is spectacular.
08:50You should sell these.
08:58There's nothing more refreshing than a crisp cucumber on a hot summer day.
09:03And the reason why cucumbers are so great in the summertime is they're 96% water.
09:09Nothing more water than that when it comes to the vegetable world.
09:12So there are some choices at the supermarket, and we're going to start with the most common,
09:15which is the American or the slicing cucumber.
09:19There are two things to know here.
09:20One is there are a lot of seeds.
09:22You're going to need to get rid of those, so you're going to have a lot of waste.
09:25More importantly, these are almost always waxed.
09:28That increases their shelf life, but it means you've got to peel that skin.
09:31You do not want to be eating that wax.
09:33Next up, we have the English or the European or the hothouse cucumber.
09:37Now, the big thing here is they're called seedless, but they're actually kind of immature
09:41seeds, but you don't need to remove these because they don't really distract from the eating
09:46pleasure of the cucumber.
09:47Now, these are almost always shrink-wrapped.
09:50That shrink-wrapping is doing the same thing as the wax coating.
09:54It's protecting them, but it allows you, once you remove the shrink-wrapping, you don't
09:58need to peel these cucumbers.
09:59And I kind of like the peel on the cucumber in addition to the fact that I don't like wasting
10:02so much.
10:03So I really kind of prefer the English cucumbers.
10:06But maybe my favorite here on the table are these little Persian cucumbers.
10:10They're sometimes called mini cucumbers.
10:13These are my favorite for crudités.
10:14I love them with hummus.
10:16They have a, like, delicate, melony flavor.
10:19And again, these seeds, I think, are so small you don't need to get rid of them.
10:22And then last up, if you're a gardener like me, you want to do a lot of pickling in the
10:26summer.
10:27And the curvy cucumber is the best choice for this.
10:30Now, you can also slice this up.
10:32It's great in salads.
10:33But if you really want a cucumber that's going to have that snap when you make a pickle, look
10:37for a curvy.
10:38So next time you've got a hot summer day, remember, cucumber, they're our friends.
10:50Moon pies are a s'mores-like cookie that have been popular for over a century.
10:55But it might surprise you to learn that coal miners played a role in their creation.
11:00In 1917, while visiting a shop in Kentucky, a salesman for Chattanooga Bakery heard from
11:07local coal miners that they wanted a treat that would give them enough energy to stay satisfied
11:13throughout the day.
11:14Legend has it that they asked for the snack to be as big as the moon.
11:19With that, the moon pie was created, and they quickly flew off the shelves.
11:24At the time, Chattanooga Bakery sold over 100 different products, but with runaway demand
11:30for their newest cookie, they shifted all their production efforts to just moon pies.
11:36Today, moon pies are iconic.
11:38They cost a bit more than they did in 1917, but they've maintained their recognizable size,
11:45a whopping four inches in diameter.
11:47And here at Cook's Country, we put our own spin on this Tennessee classic.
11:59If you grew up eating moon pies like I did, then you know that they're the stuff of legends,
12:05especially when paired with a certain cola.
12:08Now, speaking of legend, Morgan's here, and she's going to shoot for the moon because we're
12:12making our own type of moon pies.
12:14Thank you, Bridget.
12:15I appreciate that.
12:16So, yeah, these are the best of, like, a s'more, except in package form.
12:20It's a graham cookie with marshmallow filling enrobed in chocolate.
12:24I mean, what's not to love?
12:25Goosebumps.
12:26Exactly.
12:27So you do start by making the cookie.
12:28So here I have one and a quarter cups of all-purpose flour.
12:31And to that, I'm going to add a cup and two tablespoons of graham flour.
12:34So this is also sometimes called stone ground whole wheat flour.
12:38It's a little more coarse than a regular whole wheat flour, but it's got that really nice
12:41graham flavor.
12:42It adds a nice texture here and a nice flavor here as well.
12:44To that, I'm also going to add three quarters of a cup of sugar, a teaspoon of baking powder,
12:49a teaspoon of baking soda.
12:51I've got three quarters of a teaspoon of salt.
12:53And then a quarter teaspoon of cinnamon, just going to drive home that graham flavor.
12:56It's like a little kiss of cinnamon.
12:58So I'm going to whisk these together, get everything nice and combined.
13:01I always like to whisk up all the dry ingredients so the baking powder and baking soda get evenly
13:04incorporated before you start messing with any liquids.
13:07Now onto the liquid ingredients.
13:08So here I have 12 tablespoons of melted and cooled butter.
13:12Just going to add in five tablespoons of water.
13:15So this water is actually just going to make them really nice and soft.
13:18It's not like a crunchy graham cracker.
13:19It's a nice soft graham cracker.
13:21Yes.
13:21And this water is going to do that.
13:23I've got two tablespoons of molasses, which is going to add a nice toasty, rich, dark flavor,
13:27but in a really nice way.
13:29Mmm.
13:29And a teaspoon of vanilla extract.
13:31Okay.
13:32I'm just going to turn the mixer on low and let it go about 20 seconds.
13:35Well, stand back.
13:36Stand back.
13:37Yeah.
13:39All right.
13:41It smells great, right?
13:42It smells amazing.
13:43Like a molasses cookie.
13:44I'm just going to cut this in half.
13:46Work with half of it at a time.
13:48You don't have to be too precious about this.
13:49And then cover that with plastic so it doesn't dry out.
13:54I always like to start when I'm going to roll it into a ball, start with sort of a disc
13:57to give myself a nice starting circle so I don't have to turn a square into a circle.
14:03So I'm going to place this between parchment so that I don't have to chill the dough.
14:07Very smart.
14:08Yes.
14:08Let's see.
14:08Here we go.
14:10And this just allows it to not get too sticky.
14:12I don't have to work with a ton of flour, which will dry the cookie out a little bit.
14:16It's just actually like the parchment's kind of working in the same way bench flour would.
14:20Okay.
14:21And I'm going to roll this out into a 12-inch circle.
14:23I'm looking for something about an eighth of an inch thick.
14:27And I think we're probably close to 12 inches.
14:30I think you're nailing it.
14:31Yeah.
14:33Okay.
14:33So reveal our beautiful round.
14:36I'm using a three-inch cookie cutter here.
14:38I'm going to stamp out eight cookies.
14:41So they are super soft.
14:43They are soft.
14:44So you want to use a little care when you're transferring them.
14:47They will bake up and puff a little bit.
14:49And I'm trying to space them about a half inch apart.
14:51They don't puff up a ton in the oven, but they do grow a little bit.
14:54So I don't want them to bake into each other.
14:56Okay.
14:56So about a half inch apart.
14:59Last guy.
15:01I am aiming for 12 out of each half.
15:04So I'm going to re-roll this.
15:05Gather it up.
15:08All right.
15:08So I'm going for an eight-inch circle this time.
15:11Okay.
15:11So about an eight-inch circle now.
15:13And I'm just going to stamp out four more.
15:16So I've got my 12 cookies about a half inch apart.
15:18So I'm going to bake these in a 350-degree oven.
15:20I'll let them go about 10 minutes until the edges are just set.
15:23And I'm going to get in there and turn it once halfway through.
15:25Okay.
15:26And while this bake, I'm going to roll out the rest of these cookies and we'll get 12 more going.
15:29Lovely.
15:33Oh, they smell great.
15:34They smell so good.
15:39Yeah.
15:39And you can see how they're just a little set around the edges.
15:42Oh, yeah.
15:42They smell so good.
15:44They smell heavenly.
15:45Let's talk about the filling.
15:46Yes.
15:46We're going to make our own marshmallow.
15:48So it starts pretty simply.
15:49So here I've got two teaspoons of gelatin.
15:51I'm going to add this in with three tablespoons of water.
15:54So gelatin is going to help it keep its nice texture at the end.
15:56It's going to give us that exact proper set texture.
15:59The two teaspoons of gelatin, three tablespoons of water.
16:01They're just going to sit, hang out for five minutes.
16:03It's going to get nice and firm.
16:05Okay.
16:06So while that sits, we're going to make a sugar syrup.
16:08So here I've got a quarter of a cup of corn syrup.
16:11So this is going to keep it really nice and soft.
16:14I'm adding three tablespoons of water.
16:15And I'm also going to add two-thirds of a cup of sugar.
16:18So I'm going to pour this right in the center of the pan.
16:20And try not to hit the edges.
16:22If you get a little sugar on the edge, it just can make it crystallize.
16:25So we're going to try to avoid that.
16:26And, you know, we've got a nice little moat now of water and corn syrup to protect it.
16:30And then just a little eighth teaspoon of salt.
16:32I'm just going to enhance the flavor.
16:34Okay.
16:34So I'm not actually even going to stir that.
16:36I'm just going to turn it on medium-high heat.
16:38And I'm going to let this go until it hits 240 degrees, which will take about five minutes.
16:42I'm not going to get in there and stir, but I am just going to gently swirl it
16:44just to make sure everything's getting nice and evenly dissolved.
16:47Okay.
16:49Okay, so it's been five minutes.
16:51Let's check it out.
16:56Oh, it's right there.
16:57Okay.
16:58I'm going to pull this off.
16:59Now, this does require a little finesse.
17:01You want to work relatively quickly.
17:03So I'm going to get this.
17:05Give myself a little landing zone.
17:06Yes.
17:07And I'm going to put this on low.
17:09So I'm going to slowly add this in.
17:10I'm going to actually try to avoid hitting that whisk part.
17:13I just don't want it to start splattering all over.
17:14Right.
17:15So just low care and going on a low speed.
17:18All right.
17:20Now I'm going to crank this.
17:21I'm going to go up to a high speed and let it go seven minutes.
17:23It is going to transform into something beautiful and pillowy and marshmallowy during that time.
17:28Gorgeous.
17:29Okay.
17:31Okay, you can see how this is transformed.
17:33Yes.
17:33And while that was going, I got these cookies all set up for us.
17:36Do one more thing for this marshmallow.
17:38I have a teaspoon of vanilla.
17:39I'm just going to whisk this in.
17:42I'm just going to do this until it's combined.
17:46Okay.
17:47Yeah, we've got beautiful marshmallow, delightful cookies.
17:50Okay, so I am going to flip about half of these over.
17:52I really like working with this flat side.
17:54It gives you a little more control.
17:55Yes.
17:56And yeah, we'll do six at a time.
17:58So I'm just going to flip over half of these and then those will be my topper cookies.
18:02So I have a two tablespoon cookie scoop.
18:05You could just use a one tablespoon measure and just do two of them.
18:08So it does go a little fast at this point.
18:10That gelatin is doing work so it can set relatively quickly.
18:14I'm going to do one at a time because it does set so fast.
18:17I'm just going to use this back of a spoon to spread it mostly to the edges.
18:20And then I'm going to go in with the top cookie.
18:23And I'm going to do a little press and twist motion here.
18:25So I'm going to go in, press down a little bit and just do a little twist until that marshmallow
18:29is just peeking out the sides.
18:30Or about to.
18:31How precious.
18:32I know.
18:33Bridget, can I have you on swirling and smooshing duty?
18:36Yes.
18:37Okay.
18:37So I'll scoop.
18:39And then will you do the little swirl and smoosh?
18:41I'm on it.
18:42You're going to load up the next one?
18:43Yep.
18:43I'm going to keep loading.
18:44Oh, yeah.
18:46So I'm going to go through and I'm going to finish these.
18:48And then I'm going to let them set.
18:49They're going to need to set about 15 minutes.
18:51And in that time, that marshmallow is just going to get nice and firm so that we can work with
18:54it.
18:54And you've got to get some chocolate on these.
18:56So we want it nice and workable.
18:57We, of course, need chocolate.
18:59Yes.
19:00So here I have nine ounces of finely chopped bittersweet chocolate.
19:03Now, working with chocolate takes a little care.
19:05So I'm going to do something that's almost like a faux tempering.
19:08It's sort of like a quicker temper, an easier way to temper chocolate.
19:11And that'll just give me a really nice snap on these cookies.
19:14It'll give it a really nice sheen to it.
19:16And I'm going to microwave this at 50% power for about anywhere between two to four minutes.
19:20What I'm really looking for is for about two-thirds of it to be melted.
19:24Okay.
19:26Let's check this out and see how we're doing.
19:29All right.
19:29I still got a little ways to go.
19:31Let's see.
19:34Okay.
19:35Yeah.
19:35Oh, yeah.
19:36I think we're good.
19:37This is about two-thirds.
19:38So you can still see some little chunks in here.
19:41That's a good thing.
19:41You want that.
19:42Okay.
19:43It shouldn't be fully melted.
19:44We're actually going to add a little bit more chocolate to it.
19:47So here I have three ounces of grated chocolate.
19:49So I did this on a rasp-style grater.
19:51And I'm just going to mix this in, too, with a tablespoon of coconut oil.
19:55So the coconut oil is going to add a nice little sheen.
19:58It's also going to just help it set up really nice and give a little extra insurance.
20:01I'm going to stir this in, too.
20:03So I can pop this back in the microwave if I need, but that chocolate's so fine.
20:06And this bowl is really nice and warm still.
20:09So I think the residual heat will melt all this grated chocolate.
20:13Okay.
20:14So it's looking pretty smooth.
20:16I think I see just the tiniest little flecks.
20:19I think I can just stir this out.
20:21If I needed to, I could pop it back in the microwave for just about five seconds at a time
20:24just to get it fully melted.
20:26But honestly, that's pretty smooth.
20:28That's gorgeous.
20:29Yeah.
20:30I think we're there.
20:30I think you are there.
20:32And now dunking time.
20:34So we've got our cookies.
20:36A little technique here.
20:37You do a little edge dunk first.
20:39So you start and you just make sure the edges are nice and coated.
20:42We don't want to miss any of this cookie getting a nice chocolate cloak.
20:45And if you don't do this, you might have a little rogue marshmallow peeking out.
20:50I cannot have that, Morgan.
20:52I think you're tragic.
20:53I've got the edges nice and covered.
20:56And then I'm going to do one side down.
20:58I'm going to take my forks.
21:00I have two forks.
21:01And I'm going to give a nice little flip.
21:03Make sure both sides are beautifully covered and enrobed in this chocolate.
21:08The original cookie does have a good chocolate shell on it, but it's pretty thin.
21:12So I don't want a ton, ton of chocolate on this.
21:14So I'm going to scrape off the bottom just by rolling it against the edge of the bowl.
21:18And then taking an offset spatula and again, just a nice little swoop on top to get this
21:26beautiful veneer of chocolate.
21:28Veneer of chocolate.
21:30And then down it goes.
21:32I'm going to continue dunking these.
21:34They need to sit at least 20 minutes.
21:36I'm going to pop them in the fridge so that they can set up quickly.
21:38You need to sit at least 20 minutes, but honestly, you can store these at room temperature for
21:41up to two days.
21:42So if you wanted to make them in advance, you could.
21:46Okay, Bridget, the moment of truth.
21:47Time to eat some cookies.
21:49Those are a masterpiece.
21:51I'm so proud.
21:52I'm so proud of what we've done.
21:53I'm so proud of what you've done.
21:54What we've accomplished here today.
21:55I was just here for support.
21:57Do you have a preference on which cookie?
21:59No.
22:00Okay.
22:00I feel like this one looks worthy of you.
22:02I think you're right.
22:05I got us a signature cola for it.
22:08Yes.
22:08RC.
22:09Yes, exactly.
22:10So there's actually a festival in Tennessee every year devoted to this cola and this cookie.
22:15They crown a king and queen.
22:16So I feel like if you want to be the queen of cookies, today is your day.
22:20This is the full experience.
22:22All right.
22:23Should we break in?
22:24Oh, you're break in?
22:25I'm break in.
22:25I'm break in.
22:27Ooh.
22:28Oh my gosh.
22:29That is really good marshmallow.
22:31It is.
22:32It's set really nicely.
22:33Yeah.
22:33If you used a marshmallow cream, it'd be oozing all over the place.
22:36Yeah, it'd be a mess.
22:37I'm sure it still tastes good, but one tastes this good.
22:42The graham cookie is beautiful.
22:44It's nice and tender.
22:45It's holding together.
22:46It's not snappy and crisp like you might expect.
22:49It's got that really beautiful softness.
22:51Mm-hmm.
22:51But that graham flour.
22:53It's got that granular feeling to it.
22:55It's gorgeous.
22:56And then the marshmallow, beautifully held together.
22:58The cookie's so nice and soft, but it's got that graham flavor going on.
23:02I feel like they're so delicious.
23:04Like you get, to me, it's like the best of a s'more, but in a, you know, to-go form.
23:08These are whimsical.
23:10They're, they're just lovely.
23:12They're magical little cookies that you put together.
23:15Thank you so much for bringing them to us.
23:17Oh, my pleasure.
23:18Well, if you want to make these magical cookies, it starts with stamping out rounds of cookie dough made with
23:24graham flour and cinnamon.
23:25Pour hot sugar syrup into gelatin and whip for a fluffy marshmallow filling.
23:30Finally, enrobe the sandwich cookies with quick-tempered chocolate and refrigerate until set.
23:36So from Cook's Country, the out-of-this-world chocolate marshmallow sandwich cookies.
23:41You can get this recipe and all the recipes from this season, along with product reviews and select episodes.
23:47And those were all on our website, cookscountry.com slash TV.
23:52Mine's now a half moon.
23:54Half moon to the moon.
23:56The moon.
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