Cookie Calendar: Marble Cookies


The next couple of recipes are variations on icebox cookie dough. We've already covered pinwheel cookies made with vanilla and chocolate doughs, and we also discussed whipping up fruit-flavored cookie dough. Now, we consider what else to do with all this dough!

Note that these recipes do use King Arthur Flour's recipes for vanilla and chocolate icebox dough. You can find the recipes for those doughs on the Pittsburgh Tribune-Review web site.

I whipped up these marble cookies using half the fruit-flavored dough I'd made (I saved the rest for tomorrow's pretzel cookies). I didn't set out to make marble cookies, but when I saw just how many hours checkerboard cookies entailed, marble cookies looked just so enticing.


Besides, marble cookies look a lot more like the "play-dough cookies" they sell at bakeries. Surprisingly, the dough does not get muddy looking from all the twisting and folding; each color remains distinct. The effect is elegant, much like the real deal, yet requires much less effort than either checkerboard or pinwheel cookies.

One warning: A lot of guests weren't too keen on the fruity doughs' flavor. I heard it compared to Trix cereal; I can't verify that as I've never tried Trix. There is a distinct Jello tang to the cookies. It might be less noticeable if you didn't mix two fruit-flavored doughs like I did.

It also might stand out less if you hadn't let your red dough sit in the fridge for more than I week like I did. Live and learn.

My comments in [brackets].

Marble Cookies
Source: The King Arthur Flour Cookie Companion
Yield: 4 dozen cookies

Prepare 2 recipes of cookie dough in different flavors -- vanilla and fruit, or vanilla and chocolate, for example. Place a piece of parchment or wax paper on a work surface. Lay 1 piece of dough on the parchment and roll it into a 12- by 9-inch rectangle. Set aside.

Using another piece of parchment or wax paper, roll the other piece of dough just slightly smaller than the first, into an 11 1/2- by 8 1/2-inch rectangle. Brush the Egg White Glaze [see below] over the larger piece of dough.

Tear the smaller piece of dough into irregular shapes and place them haphazardly onto the glazed dough. [The pieces can be stacked on top of each other.] Fold the dough in half crosswise, give it a quarter turn, then fold in half again. On the second fold, gently twist the dough as you fold, as though you were wringing out a cloth; this will increase the marbling effect. It will look messy, but that's OK.

Roll the dough into a log, smoothing the outside, wrap in plastic wrap or parchment and freeze until firm [about 30 minutes is fine].

Use a sharp knife to gently cut the log into 1/4-inch slices. If the dough becomes too soft to handle, place it back in the freezer briefly. Transfer the cookies to the prepared baking sheets.

Bake for 12 to 14 minutes, or until the cookies feel firm. Remove from the oven and transfer to a wire rack to cool.

Egg White Glaze

1 large egg white
1 tablespoon water

Whisk together the egg white and water until slightly foamy. Refrigerate until ready to use.

No comments: