I ‘invented’ these marbled cookies almost by accident. I originally planned to color my shortbread cookie dough with blue food coloring, intending to get a nice uniform color throughout. However, I added the dye too late in the process and what came out was an ‘interesting’ marbled effect. WHAT THA?
I should have added the food dye while first creaming the butter and sugar together- that way I could have blended the dye thoroughly in before adding the flour. But for some reason I decided to add the dye after the dough was completely formed and what came out was a marbled effect.
Should I throw out the dough and start again? No, I started to like these ‘new age’ cookies- maybe I could even call them ‘psychedelic cookies’ or even ‘tie-dyed cookies.’ No, I think I’ll call them ‘Marbled Shortbread Cookies’– sounds fancier.
In order to get the marbled dough effect, first completely make the shortbread dough: cream together the butter, sugar and vanilla, then add the flour to form the dough. Next add the food coloring and mix with the electric beaters. At this point, the food coloring won’t be able to blend thoroughly into the dough, so what you get is a crumbed, marbled effect.
After they are baked and cooled, sandwich two cookies between a luscious chocolate/marshmallow ganache.You can eat them by themselves or serve them along side a chocolate sundae. Whatever we call these cookies (‘marbled’ or ‘psychedelic’) they sure do taste good!
Serve the cookies with a Chocolate Sundae
Tell me Dear Readers, have you ever made a recipe that turned out a lot different than you intended?
- For the Shortbread Cookies
- 1½ cups (3 sticks) unsalted butter, slightly softened
- 1 cup (125 g) powdered sugar
- 2 tablespoons granulated sugar
- ⅔ cup (85 g) cornstarch
- 1 tsp teaspoon salt
- 2 teaspoons vanilla extract
- 2¾ cups(350 g) all purpose white flour
- several drops of food coloring
- For the Ganache
- 250 g semi-sweet dark chocolate
- ⅓ cup (80 g) heavy cream
- 2 tbsp Marshmallow Crème (or Marshmallow Fluff)
- Using electric beaters, cream together the butter, powdered sugar, granulated sugar and vanilla extract until the mixture forms a smooth paste.
- Add the cornstarch, salt and flour and beat until a dough is formed.
- Now add several drops of food coloring and continue to beat with the electric beaters. The dough will now have a crumbed ‘marbled’ effect
- Using your hands, form the dough into small balls and place on a baking sheet lined with parchment paper. Flatten the balls into a cookie shape.
- Bake at 350 F (175 C) for 15 minutes and let cool.
- To prepare the Ganache, melt the chocolate and cream together in a double boiler over medium heat. Stir until the chocolate is melted and mixture is smooth. Stir in the Marshmallow Crème.
- Remove from heat and let cool in the fridge for 10 – 15 minutes until the mixture thickens. Spread about 1 tsp of the ganache over one cookie; add another cookie on top to form a ‘sandwich.’ Serve individually or with ice cream.