I have been searching for this recipe forever!! I grew up on Long Island and have very fond memories of bakery cookies on Sundays, these are one of my favorites! I never knew what they were called being that we moved when I was still young. I made the marble version and then dipped half of the cookie in chocolate! They are just how I remember them!! I am so happy to have found this recipe in time for my Christmas cookie baking
WOW! I made the marble version using the cake flour sub. and about 1/3 cup cocoa powder. I followed everything as listed and I have to say they were so much better than I expected!! They flew off the cooling racks! I found that when I baked them at the time listed they did come out pretty crispy. Thats my oven, not the fault of the recipe. 9-10 minutes gave me a slightly crispy cookie with some chewiness. Next time, and there will be many, I would like to try to add some almond flavoring to the chocolate portion. Try to reduce baking time by about a minute or so to see what I come out with. I might also like to try to sub. baking chocolate for the cocoa powder and maybe reserve 1/3 of the dough for the chocolate portion. I think the possibilities are endless for whatever version one chooses to make!!! This has replaced the other Chinese Marble Cookie recipe that was provided in response to a request I made for these cookies. Additionally I would like to add that in my opinion you cannot sub. butter for the shortening. Also, be sure to let them cool slightly after removing from the oven. They will crumble if you do not. Thank you so much for sharing your recipe!! Oh, by the way...another soldier will be getting some of these to share!!!