Chinese Almond Marble Cookies

These cookies are common in New York kosher bakeries. They are also known as Blob Cookies, and they are beyond delicious. These cookies are very thick and crumbly.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons almond emulsion*
• 1 ounce bittersweet chocolate, melted

Instructions

1. Using a medium mixing bowl, add flour, baking soda, cream of tartar and salt; mix until well combined. Set dry ingredients aside.
2. Using the bowl of an electric mixer, add butter and sugar; beat on medium speed until light and fluffy, about 2 to 3 minutes.
3. Add egg and almond emulsion; mix until well combined.
4. Add flour mixture in two separate additions, mixing well after each addition.
5. Add melted chocolate and gently swirl with a table knife until dough is marbled.
6. Shape dough into a roll with a 2 1/2 inch diameter. Wrap dough in plastic wrap and refrigerate for at least 60 minutes.
7. Heat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
8. Slice dough into 1/2 inch slices and place 1 inch apart on prepared cookie sheets.
9. Bake for 14 to 18 minutes, or until cookies are light golden brown on edges.
10. Let cookies cool completely before removing from cookie sheets.

Notes

* Unlike extracts, emulsions are not affected by heat. I actually prefer using them instead of extracts when baking.

Attribution

Photo credit: schmidt-family / CC BY