Chocolate Mint Marble Refrigerator Cookies -

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Chocolate Mint Marble Refrigerator Cookies

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By Bruce Weinstein and Mark Scarbrough

Posted July 23rd, 2007

This article is reprinted with permission from The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More, by Bruce Weinstein, (2004, William Morrow Cookbooks)

The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More

Servings:	36
Author Notes:	These flat discs look like little chips of marble and taste something like a mint variation of the classic chocolate butter cookie. Best of all, you can make the dough ahead and keep it in the refrigerator for up to 5 days, slicing off and baking as many cookies as you want at any one time.
Ingredients:	1/2 lb cool, unsalted butter, cut into small pieces 2/3 cup plus 3 tablespoons granulated sugar 1/2 teaspoon salt 2 large egg yolks, at room temperature 1 1/3 cup cups plus 2 tablespoons all-purpose flour 1/4 cup cocoa powder, preferably natural, sifted 1 teaspoon vanilla extract 1 teaspoon red food coloring 1/4 cup confectioner's sugar 1 teaspoon mint extract 3 drops green food coloring
Instructions:	Makes a Few More Than 3 Dozen Cookies 1. Soften the butter in a large bowl, using an electric mixer at medium speed. Add 2/3 cup of the sugar and the salt; continue beating until smooth and light, about 2 minutes. Beat in the egg yolks, one at a time; then remove the beaters and use a wooden spoon or a rubber spatula to stir 1 1/3 cups of the flour until a soft, creamy batter forms. Divide the dough in half, placing it in two medium bowls. 2. Into one half of the dough, stir in the cocoa powder, vanilla, red food coloring as well as the remaining 3 tablespoons of sugar. In the other half, stir in the confectioner's sugar, mint extract, and green food coloring as well as the remaining 2 tablespoons of flour. Cover both bowls and refrigerate until both doughs are firm enough to roll out, about 1 hour. 3. Divide each of the doughs into 8 pieces (so you have 16 pieces of dough). Shape about half of these into short logs about 2 inches thick. Gently pat the remainder into circles, ovals, or rectangles. The point is to have many shapes and sizes of dough to fuse together. Lay these out on your work surface, with some of the pieces overlapping, some of them sticking up, and others laying on their sides, greens and reds mixed together. Starting at one long side of this mass of shapes, use your hands to roll them all together into a large log, about 11 inches long and 2 1/2 inches in diameter. Wrap this log in plastic wrap, evening out its shape through the wrap. Seal well and refrigerate for at least 4 hours, or up to 5 days. 4. Position the pack in the center of the oven; preheat the oven to 350 F. Slice the log into 1/4 inch thick discs and place them on a large ungreased baking sheet, preferably nonstick, spacing the discs about 1 1/2 inches apart. 5. Bake for about 15 minutes, rotating the sheet back to the front once during baking, until the cookies are browned at the edges and are firm to the touch, if still a bit springy. Cool for 3 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional cookies. Recommended Storage: 5 days at room temperature 3 months in the freezer More Choices! Chocolate Almond Marble Refrigerator Cookies: Omit the green food coloring. Substitute almond extract for the mint extract. Chocolate Banana Marble Refrigerator Cookies: Substitute yellow food coloring for the green; substitute banana flavoring for the mint extract. Chocolate Orange Marble Refrigerator Cookies: Substitute Orange food coloring for the green; substitute Orange extract for the mint extract. Chocolate Rum Marble Refrigerator Cookies: Omit the green food coloring. Substitute Rum extract for the mint extract.