CHINESE MARBLE COOKIES
Posted by Chef #446736 on zaar forum: "This recipe appeared in our newspaper several years ago. It was from the "Dear Ask-it" column with this introduction: This is for M.F. of Canandaigua. It is a very close substitute for Sibley's original Chinese Marble Cookies. I make them all the time. It was submitted by K. L. from Hilton, NY. These are very crisp and delicious." NOTE FROM DES: One suggestion you might want to make if you decide to post this recipe is not to use a cookie scoop. By using a cookie scoop it will cause the chocolate to blend into the dough more than what is desired.
Provided by fawn512
Categories Dessert
Time 25m
Yield 38 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Beat the shortening with sugar and egg until light and fluffy.
- Add egg, then vanilla.
- Add dry ingredients and beat until well combined.
- Add chocolate a little at a time, cutting in with a knife. Do not stir.
- Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
- Bake 8 to 10 minutes until lightly golden.
- NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.
Nutrition Facts : Calories 98, Fat 6, SaturatedFat 1.9, Cholesterol 4.9, Sodium 49.4, Carbohydrate 10.6, Fiber 0.3, Sugar 5.3, Protein 0.9
LEMON-GINGER MARBLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
- Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
MARBLED CHOCOLATE PEANUT BUTTER COOKIES
These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!
Provided by sofie-a-toast
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Slowly blend the dry mix into butter mixture.
- Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart.
- Bake in a 350 degree oven 10 minutes.
Nutrition Facts : Calories 163.3, Fat 8.3, SaturatedFat 5, Cholesterol 32.7, Sodium 153.3, Carbohydrate 20.9, Fiber 0.6, Sugar 13.4, Protein 1.8
CHOCOLATE MARBLE COOKIES
Looking for chocolate dessert using Betty Crocker® sugar cookie mix? Then check out these delicious cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly spray 2 large cookie sheets with cooking spray.
- In large bowl stir cookie mix, butter, egg, water and vanilla until soft dough forms. Cover, and refrigerate until firm; about 30 minutes.
- Divide dough in half. Stir melted chocolate into 1 half of dough. Shape about 1/2 teaspoon each of chocolate and white dough into 1-inch ball of marbled dough. Place about 1 inch apart on prepared cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4 inch thick.
- Bake 8 to 11 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 1/2 g
MARBLE COOKIE BARK
Mixed chocolate bark is always a welcome gift! This recipe takes the classic one step further by adding broken bits of chocolate chip cookies.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Microwave semi-sweet and white chocolates in separate medium microwaveable bowls as directed on package. Stir 1/3 cup cookies and 1 Tbsp. cranberries into chocolate in each bowl.
- Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with remaining cookies and cranberries.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 19 g, Protein 2 g
CHOCOLATE-PEANUT BUTTER MARBLE COOKIES
Chocolate and peanut butter batters are swirled together to make these scrumptious marbleized cookies. Drizzle with melted chocolate for the win.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 32 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients in large bowl with mixer on medium speed until blended. Add flour and baking soda; mix well. Remove half of the dough; place in medium bowl.
- Microwave 2 oz. chocolate in small microwaveable bowl 1 min.; stir until completely melted. Add to dough in one of the bowls; mix well. Add peanut butter to remaining dough; mix well. Add chocolate dough to peanut butter dough; mix lightly just until doughs are marbleized.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet.
- Bake 10 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Melt remaining chocolate as directed on package. Drizzle with fork over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 9 g, Protein 2 g
CHOCOLATE-MINT MARBLE COOKIES
These are especially fun for kids to make--they'll love squishing the dough balls together to make each marble. Cream cheese gives the cookies richness and chewiness. Just make sure both the butter and cream cheese are at room temperature before you start so that they'll incorporate fully into the dough. The food coloring is optional. Omit it if you like-or add more if you prefer a more vibrant green.
Provided by eatthelove
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
- Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
- Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
- Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 40.3 g, Cholesterol 37.6 mg, Fat 10.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 158.4 mg, Sugar 25.2 g
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