Recipe: Marble Round Cookies


“This is the time of year when it’s good to be fat and jolly.” The Napkin

Marble Round Cookies
(sometimes called Pinwheel Cookies)

1 cup softened butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons almond extract
2 ½ cups all purpose flour
1 ½ teaspoons baking powder
1 ounce semisweet chocolate

Mix butter, sugar, egg, vanilla extract and almond extract. Combine flour and baking powder. Mix all together. Melt chocolate in microwave. Divide dough in half and mix melted chocolate in half the dough. Chill vanilla and chocolate dough for about 30 minutes.

Roll each dough flat and evenly sized, stack chocolate on top of vanilla and roll into a log shape. Roll up into wax paper and chill in refrigerator. Slice firm cookies and bake 10-12 minutes at 350 degrees.

WRite wHere I’m supposed to be – I’m supposed to be in the kitchen? Posting two recipes a year gives you a clue to how much time I spend there. Cookies are baking and I’m a timer’s beep away from having to get back to the oven. Enjoy!

On the side: Cookies can also be a checkerboard pattern. You’ll have to ask my husband, or look it up online. It’s mathematical so I can’t help you.


4 responses »

  1. Must be that softened butter that is the secret.

    Thanks for your kind words, friendship blog advice, and recipes for being Write Where You Are..

    Wishing you and your family a wonderful Christmas celebration.

  2. The real secret is how you eat them, to really savor the cookie you must nibble around the cookie, each layer individually. Vanilla, Chocolate, Vanilla, Chocolate, and so on. Just a little tip. Love the snow flakes.

    • You’re right, Boo! it’s all in how you eat it. I was trying to keep it top secret by defaulting to the butter comment but it’s out now. That’s why we don’t like the checkerboard pattern as much, we can’t eat it in a circular motion. Love you for sharing tips with our readers.

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