This recipe appeared in a western NY 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."
For Carol, these are a time-machine back to the "Cookie Club" when she was younger - you know the one where you get a free cookie for a kid each time you come in. Well, imagine the cookie being one that you actually could share with a parent who would eat it! That's these.
The big trick here is to make the dough and then cut in the chocolate, but not so much that you smear the chocolate - you want sharp lines of chocolate and non-chocolate dough. Ingredients
- 1 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1.5 ounce unsweetened chocolate, melted
- 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 vanilla and mix gently.
- 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 - watch them carefully, you may have to pull them early or later, depending on your oven's quirks.
