Marbleized Ball Cookies Food

MARBLEIZED BALL COOKIES

Steps:

• To marbelize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball, then roll in sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.

MARBLED COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil.
• In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers.
• Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.

CHOCOLATE-DIPPED BALL COOKIES

Steps:

• Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Dip cooled cookies in melted chocolate; sprinkle with candies, and let set in refrigerator.

THUMBPRINTS AND BALL COOKIES

Steps:

• Roll dough into 1-inch balls. (For marbleized cookies, roll out a 1/2-inch-thick rope each of vanilla and chocolate dough. Pinch 3/4-inch piece from each rope and roll together into a ball.) Roll in finely chopped nuts, crushed candies, or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• For thumbprints: Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.For ball cookies: Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes.
• Let cool completely. Spoon jam, ganache, dried fruit, or candied orange filling into thumbprints. For chocolate-dipped ball cookies, dip cooled cookies in melted chocolate; sprinkle with candies, and let set in refrigerator.