Marble Cookies Food

CHINESE MARBLE COOKIES

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.

LEMON-GINGER MARBLE COOKIES

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.

MARBLE COOKIES

Steps:

• Melt together the chocolate chips and pecans.
• Set aside to cool.
• Cream together the butter, sugar, salt, vanilla, and flour.
• Stir in chocolate mixture.
• Swirl slightly.
• Drop by teaspoonfuls onto ungreased baking sheet.
• Flatten with a greased glass dipped in sugar.
• Bake for 10 minutes at 350 degrees.

CHOCOLATE-PEANUT BUTTER MARBLE COOKIES

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.

MARBLE COOKIE BARK

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.

CHOCOLATE CHIP MARBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MARBLE COOKIES

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.

CHOCOLATE-MINT MARBLE COOKIES

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.