This cookie lends itself nicely to a central role as a dessert. If you used a larger cookie cutter it would make a lovely addition to a more formal dinner setting. Wouldn't that be interesting - a beautiful cookie for dessert!
While chocolate makes a nice combination in this cookie you could also use many of the other baking chips that can be found in the baking aisle at the grocery store. I swear, they seem to grow exponentially year after year. I've seen cinnamon chips (perfect for this), caramel chips, cappuccino, maple, milk chocolate, dark chocolate, mint, and butterscotch! Basically, any chip that will melt nicely will work to flavor your swirling bits of decadent goodness.
Note: This recipe makes a lot of the semi-sweet chocolate portion. I found I didn't need nearly that much - in fact I used less than a quarter of it. So, I would cut that by at least half if you want to save on ingredients. Otherwise, bake up something else that needs a nice glaze (cupcakes, maybe?) and have at it with the semi-sweet chocolate.
Cinnamon Marble Cookies
Buttery cinnamon cookies with an elegant chocolate marble glaze.
Prep time: 35 minutes
Cook time: 3 minutes
Total time: 38 minutes
Yield: 14 cookies
- 1/2 cup butter, softened
- 3 oz. cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 large egg
- 1 1/2 tsp. vanilla
- 2 1/4 cups all purpose flour
- 1 cup white chocolate pieces
- 4 tsp. shortening, divided
- 1 cup semi-sweet chocolate pieces
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping sides of bowl as necessary. Beat in egg and vanilla just until combined. Beat in flour in 1/4 cup increments just until combined. Cover and chill dough in refrigerator for at least one hour or until easy to handle.
- Preheat oven to 375°. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a 3 1/2-inch fluted round cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or just until bottoms begin to brown. Cool cookies on wire rack.
- For the glazes: In a small saucepan, melt together the white chocolate and 2 tsp. of the shortening, stirring frequently until melted and smooth. In a second small saucepan melt together the semi-sweet chocolate pieces and 2 tsp. of shortening, stirring frequently until melted.
- Transfer the chocolate mixture to a heavy zip-lock bag.
- To glaze the cookies, spoon the white chocolate over the cookies, spreading it to almost the edges.
- Snip off a tiny bit of the corner of the zip-lock bag and drizzle two or three lines of the semi-sweet chocolate over the cookies. Swirl a toothpick or skewer through the glaze to create a marble effect.
- Let cookies stand until glazes are set.