>> Monday, November 29, 2010
The original name of these cookies was zebra cookies, but I don't like it. So I changed it to marble cookies. I don't marbleize them much though, they are more bicolor cookies... I love icebox cookies, they are easy and practical to make, you can keep them in your freezer and bake them whenever you have guests. And don't forget to keep the carton cylinder inside your plastic wrap or foil rolls, because you'll be needing it.
To change the subject, remember I told you one of my recipes had been published in the Foodista Best of Food Blogs Cookbook? Well, I recently received my book... I feel siderally connected to all the home cooks in the Universe... I must admit I loved to see my story and my recipe on print. And in a book sold in Amazon... I can imagine what it will be like to have a whole book on sale... Beside I was so lucky to have my photo featured in king-size in the book's introduction. I guess I overdid the resolution. So I'm giving away a copy of the book, check it out here. You just have to shout "hey, I'm interested in the book" in the comments section and leave your e-mail, so that I can contact you should you be the lucky winner. And after this "tooting my own horn" moment, let's get to the recipe.
This is the only recipe I've ever tried from this book. But it's never too late to do something you never did before, right?
Marble cookies (adapted from The Art of the Cookie, Jann Johnson)
I think I learnt this trick at Martha Stewart's website. It's wonderful as it's so easy and at hand.
Once you have your dough cylinders ready, chill them overnight or a minimum of 2 or 3 hours. When you're ready to bake, preheat the oven to 185-190ºC, slice the rolls, place the cookies on a cookie sheet with parchment paper and bake for 8-10 minutes, watching closely so that they don't brown too much. Take them out to cool on a wire rack and you're all set. For Christmas I'm thinking of adding matcha tea for green dough and red food coloring for red dough... freaking awesome.