White Chocolate Marble Cookies
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup firmly packed light brown sugar
½ cup sugar
½ cup (1 stick) salted butter, room temperature
1 large egg
½ cup sour cream
1 teaspoon vanilla extract
6 ounces white chocolate
Red food coloring
Preheat oven to 300 degrees. In medium bowl, combine flour, baking powder, baking soda and salt with wire whisk. Set aside.
Combine sugars in a large bowl, using an electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla, and beat at medium speed until light and fluffy. Scrape bowl. Add the flour mixture and blend at low speed until just combined. Do not overmix.
Place white chocolate in double boiler over hot but not boiling water. Stir constantly until melted, then cool for a few minutes. Stir in red food coloring to desired color. Pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix it in completely.
Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake about 12 minutes; do not brown. Quickly transfer cookies to a wire rack to cool.
If you want to decorate with sprinkles, pull out cookies when they are about halfway done and scatter sprinkles on them. Return to oven for the remainder of the baking time. If you do this, the decorations will adhere to the cookies better.
Times testing notes: This recipe originally called for melted cherry baking chips. We were unable to find them but liked the idea of the red-pink swirled through the dough. The melted white chocolate with red food coloring and the sprinkles are our addition. This is a very soft cookie that will appeal to children.
Yield: 3 to 4 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Mica Marsh, Palm Harbor