Chinese Marble Cookies Recipes

CHINESE ALMOND COOKIES

Steps:

• Using a medium mixing bowl, add flour, baking soda, cream of tartar and salt; mix until well combined. Set dry ingredients aside.
• Using the bowl of an electric mixer, add butter and sugar; beat on medium speed until light and fluffy (~2-3 minutes).
• Add egg, almond extract and vanilla extract; mix until well combined.
• Add flour mixture in two separate additions, mixing well after each addition.
• Add melted chocolate and gently swirl with a table knife until dough is marbled.
• Shape dough into a roll with a 2½" diameter. Wrap dough in plastic wrap and refrigerate for at least 60 minutes.
• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Slice dough into ½" slices and place 1" apart on baking sheets.
• Bake for 14-18 minutes, or until cookies are light golden brown on edges.
• Let cookies cool completely on pan before removing.

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.

CHINESE ALMOND COOKIES

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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 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.

CHINESE MARBLE ALMOND COOKIES RECIPE

Steps:

• Preheat oven to 400 degrees Beat the shortening with sugar and egg until light and fluffy Add dry ingredients and beat until well combined Add Almond and Vanilla Empty mixer bowl batter into wider/larger glass bowl to cut in chocolate batter --don't over stir as want to keep chocolate distinct 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 Enjoy! Brewster suggests using 1/2" scoop and 1 tsp Almond.

CHINESE COOKIES

Steps:

• In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

NEW YORK BAKERY STYLE CHINESE COOKIES

Steps:

• In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, then beat until light and fluffy.
• Combine the cake flour, baking soda and salt. Stir into the creamed mixture until well-blended. The dough will be stiff, so you may need to use your hands to mix depending on the strength of your mixer.
• Roll dough into a log about 15 inches long (or 2 narrower logs, about 10-12 inches each). If you find the dough falling apart too much, knead one teaspoon of milk at a time into the dough until it will hold up to shaping.
• If desired, you can coat the log with ground nuts or colored or chocolate sprinkles before chilling and slicing. Beat the egg, egg white or yolk with a tablespoon of water, brush over the log, then roll the log in your choice of coating, pressing them in a bit.
• Red and green sprinkles mixed together and used to edge the vanilla cookies is really nice around the holidays. Instructions for marble cookies are given below.
• Wrap the dough tightly in plastic wrap or wax paper and refrigerate for about 1/2 hour. If you chill them longer, let the log sit out for a bit before slicing or the dough will be too hard and may crumble.
• To bake, preheat oven to 350 degrees. Grease cookie sheets.
• Unwrap dough and using a very thin, sharp knife, cut into 1/2 inch slices. This dough is a bit difficult to work with, and may tend to crumble. If it does, let it warm up a bit more before slicing.
• Place cookies 1 1/2 inches apart on the prepared cookie sheets. If you prefer, gently adjust the edges of the cookies to make them as close to a circle as possible. Lightly press a chocolate star, walnut half, or any other similar addition in the center of each cookie.
• Bake for 10 to 15 minutes, or until just barely browned around the edges and the middle has set. If making the smaller cookies, bake for 9-12 minutes.
• Allow cookies to cool on the baking sheets for a few minutes before removing to a cooling rack.
• One possible variation is melting some chocolae chips with a small bit of vegetable shortening and then piping a star onto the center of each baked and cooled cookie, then putting them in the refrigerator until the chocolate is set.
• TO MAKE MARBLE COOKIES::.
• Divide the finished dough in half, and add 1/3 to 1/2 cup unsweetened cocoa powder and 1-2 tablespoons of milk to one of the halves and blend well. Roll both flavors out to separate logs, then put one on top of the other and press lightly together. Twist in a few places and and fold the dough over on itself once or twice to marble the dough, but not too much because you want a nice distinct marble with a bit of thin, delicate swirls here and there and look really nice once they're baked. Then roll into one or two logs, chill, slice and bake as directed above.
• For Christmas, try separating the dough into 3 or 4 parts, coloring one red, one green, and one chocolate, leaving a 4th section plain, and then marbleing. For Halloween, use orange coloring instead of plain marbled with chocolate dough. These look great with a chocolate star placed or piped onto the center of the cookie.
• These cookies are nice and crisp without being hard, and will keep well kept in a covered plastic container or plastic bag.

JEWISH BAKERY CHINESE DROP COOKIE RECIPE - (3.9/5)

Steps:

• Cream the sugar and shortening, then add the egg and extracts - beat the mixture until light and fluffy Add flour, baking soda and salt, and ground nuts to mixture Roll the stiffened dough into a log about 15 inches long and chill Cut dough into ½ inch slices and place a Hershey's kiss in the center Place cookies on a pre greased cookie sheet about 1½ inches apart In a preheated oven, bake for 10-15 minutes at 350 degrees F

CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.