Treats from Persephone Bakery have the ability to delight taste buds around the nation. Lee Tannenbaum, of Greenville, South Carolina, wrote Dishing to request the recipe for Persephone’s S’more cookie. You don’t have to wait for your next trip to Jackson to bite into one of these classic, gooey treats.
Persephone’s S’more Cookie
- 1 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup honey
- 1/2 cup water
- 1/2 cup egg whites
- 1 1/3 cup white sugar
- Persephone Nutella
- Coating chocolate
- Beat butter, brown sugar and honey together until fluffy.
- Sift together both flours, salt and cinnamon.
- Slowly add dry ingredients to the butter mixture until dough comes together.
- Toll out dough to desired thickness (about 1/8 inch) and cut with square cookie cutter.
- Bake at 350 F for about ten minutes or until golden brown around the edges.
- Beat egg whites until soft peaks form.
- Boil sugar and water together until temperature teaches 230 F.
- Slowly stream sugar syrup into egg whites while beating (with a whisk attachment) on low speed.
- Let meringue cool until the peaks firmly stand.
- Put meringue in a piping bag with a large-diameter piping tip.
- Spread Persephone Nutella ( you can purchase at the café) on one side of the graham cookie, pipe desired amount of meringue on top of Nutella, and set another cookie on top angled downward at one end.
- Melt coating chocolate over a double boiler, and when smooth, dip the tighter end of the cookie into chocolate, coating about 1/3 of the cookie.
- To finish, take a small kitchen torch and lightly brown the meringue at the uncoated wide end of the cookie sandwich.