This is one of the oft repeated recipe at my place.

I already have an eggless version baked in the spiral form and checker board style in the blog before.

Now, this a marbled style cookie, made with the same dough. I over mixed the dough and the marbled effect is not very visible in the final cookies. The next time, I won’t be so over enthusiastic about the mixing :-)

Recipe Source: The Essential Baking Book

Makes  :   4 dozen plus

Ingredients:

• Butter                                   :             180g
• Sugar                                     :            1 cup (granulated)
• All purpose flour             :             2 1/4
• Baking powder                  :            1 tsp
• Cocoa                                    :            1 tbsp
• Egg                                          :           1
• Vanilla Extract                  :           1 tsp
• Instant coffee granules  :           2 tsp

Method:

1. Cream butter and sugar with a hand mixer till its light and fluffy. Add vanilla essence and egg. Butter should be at room temp., if its not you can microwave it at 10 sec intervals @ 40 % power. Don’t do this at full power, the butter will melt.
2. In a separate bowl, whisk the flour, baking powder and salt.
3. Tip this dry ingredients into the butter mix and using a wooden spatula, mix until everything comes together and forms a soft dough.Knead and make a soft dough (don’t handle it too much, though).
4. Divide the dough into two equal parts. Add 1 tbsp cocoa powder to one portion. Add two teaspoon of instant coffee mix to the other portion.
5. Knead the cocoa into the dough so that its spread uniformly and you have a brown color dough. Knead in the coffee powder to the other.
6. I refrigerate it for 10 minutes so that they are easy to handle.
7. Now slowly mix the both, don’t mix too much or else the marble effect will be lost (like mine!).
8. Form a roll by slowly moving it back and forth in the counter. Refrigerate for 10-15 minutes.
9. Slice and bake in a preheated oven at 180C for 10 – 15 minutes.
10. The dough can be made ahead and frozen once you make the logs.

This recipe is linked to Bake-a-thon. Check out the linky below for recipes from fellow participants.

This cake also goes to

• Vardhini’s Bake Fest hosted by Lail of With a Spin