Chinese Marble Cookies

Submitted by fawn512

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 38 cookies

ingredients

• 236.59 ml vegetable shortening (i sub butter)
• 236.59 ml sugar
• 1 egg
• 473.18 ml flour
• 2.46 ml salt
• 2.46 ml baking soda
• 2.46 ml cream of tartar
• 4.92 ml vanilla
• 28.34 g unsweetened chocolate, melted

directions

1. Preheat oven to 400 degrees.
2. Beat the shortening with sugar and egg until light and fluffy.
3. Add egg, then vanilla.
4. Add dry ingredients and beat until well combined.
5. Add chocolate a little at a time, cutting in with a knife. Do not stir.
6. Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
7. Bake 8 to 10 minutes until lightly golden.
8. NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.

Reviews

[pattizamora_8629522]

These are by far my favorite cookie! I only use shortening, you get crisper outter and a chewier inner. I also added about a teaspoon extra of vanilla and a whole tsp of almond extract. An extra ounce of chocolate is delish! I roll them in sugar thn flatten! Yum, enjoy!!

 

[Jezski]

Betcha can't eat just one!! YUM. Good with hot tea, good with chilled Chablis. Made just as directed and they were excellent. I think a little almond extract would be very good in these, will use it next time. The 1 oz. of chocolate is quite enough when you start cutting it in, even when you don't think so. More wouldn't work. And don't cut in too much! You'll lose some of the contrast. I did scoop the dough, verrry carefully. I like the use of all shortening; butter would cause the cookies to spread more. The first pan, I forgot to flatten the cookies with the glass; I did the next two pans. I think the unflattened ones are just a tad better-tasting, why, I couldn't tell you, but the flattened ones are prettier. So next time I will just barely flatten them and see how it goes. All in all, a successful recipe. And an excellent cookie. Just in time for the season! fawn512, thanks a lot . . . Janet

 

[Ilovemy4kids]

Being the chocoholic that I am, I used 2 ounces of chocolate instead of just the 1 stated, and it made the cookies muddy instead of marbly. I too, added about 1/2 tsp of almont extract, and I feel that this gave these cookies their distinctive taste and aroma. They were a nice change from the usual choc chip cookies. Thank you for posting.

 

[MamaBear23]

These cookies hold special childhood memories for me. I have made them 3x's since being posted in the forums. Each time making changes. Keep in mind...Recipe as written is great! My oven...BAD!!! COPY/PASTE/EDITED from Forums: I used the 0 grams trans fat Crisco shortening to make myself believe that it was much better, all cake flour making the adjustments for substituting, and adding an additional 1/4 or so teaspoon of Almond extract. I baked for 8 minutes. Adding the Almond extract gave me more of the flavor I was looking for. I think next time I will reduce my baking time slightly more to try to achieve a chewier cookie for my oven. *I do use a cookie scoop to VERY gently gather the dough. This way Im consistent in size. DO NOT scoop the dough or you will mix the chocolate and you will not have a "marbled" effect. *Look in the forums to see discussion on this recipe if you wish.