Week 9: Icebox marble cookies

The search for egg yolks recipe continues and I was rather pleased to come across these cookies from Hisako Ogita’s book. In fact, it’s a really awesome book, as not only does it contains clear and concise instructions on macaron making, all the interesting macaron shell and fillings variety, it also gave practical ideas on what to do with all those leftover egg yolks.
Makes: about 40 cookies


For the vanilla batter

75 grams unsalted butter

50 grams granulated sugar

1 egg yolk

60 grams all-purpose flour

65 grams cake flour

½ teaspoon pure vanilla extract

For the chocolate batter

75 grams unsalted butter

50 grams granulated sugar

1 egg yolk

50 grams all-purpose flour

50 grams cake flour

25 grams cocoa powder

½ teaspoon pure chocolate extract


1) Put the butter into 2 separate bowls, one for the vanilla and another for the chocolate. Make sure butter is softened so that you can beat it to the consistency of mayonnaise.

2) Add the granulated sugar and whisk until the mixture appears white.

3) Add the egg yolk and stir well. Then, sift the flour (and cocoa powder) in. Add the respective extract into the batter.

4) The mixture should no longer be powdery. Put it in the refrigerator until the batter becomes firm.

5) Roll together the vanilla and chocolate dough into a log about 4 centimeters in diameter. Wrap it with plastic wrap and put it in the refrigerator until it becomes firm.

6) When the dough becomes hard, cut it into slices about 8 millimeters thick. Bake them in the oven at 180C for 10 to 12 minutes.

And these cookies not only looks pretty, they are actually quite delicious. I might actually make some of these for my parents the next time I see them.


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