Marble Cookies von Food with Style, fertig angerichtet
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Galletas marmoladas

Estas galletas tipo sándwich marmoladas no solo son preciosas a la vista, sino también increíblemente tiernas

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22 galletas
Cocción 10 minutos

Ingredientes

  • Para la masa
  • Para la crema de mantequilla

Preparación

  1. 1
    Mezcla la harina, el azúcar, la levadura y la sal. Añade la mantequilla en dados pequeños y trabájala hasta obtener una mezcla arenosa. Incorpora la yema y el extracto de vainilla amasando. Si la masa queda demasiado seca, añade un poco de agua fría.
  2. 2
    Divide la masa en dos mitades: deja una con sabor a vainilla y mezcla la otra con el cacao en polvo.
  3. 3
    Amasa ligeramente las dos masas juntas para lograr el efecto marmolado. Estira sobre una superficie enharinada hasta un grosor de unos 5 mm (¼ inch).
  4. 4
    Corta círculos (5 cm / 2 inches de diámetro), colócalos en una bandeja de horno y hornea a 180°C (350°F) durante unos 10-12 minutos. Deja enfriar por completo.
  5. 5
    Bate la mantequilla hasta que esté cremosa, incorpora poco a poco el azúcar glas y añade después el extracto de vainilla y la leche.
  6. 6
    Con una manga pastelera, pon una capa fina de crema de mantequilla en la base de una galleta y coloca otra galleta encima para formar el sándwich.

Video

Marble Cookies Questions

No, that is expected at first, since the recipe has you work cold butter cubes into the flour until crumbly. Add the 1-2 teaspoons of cold milk a little at a time and knead just until the dough holds together. Resist adding more liquid than needed, because a wetter dough spreads the marbling and softens the cut-out edges.

You can leave it out and make plain vanilla cookies, but then you lose the marble effect entirely. If you swap the 8 g of cocoa for another dry powder, keep the amount the same so the two dough halves stay the same consistency - otherwise the cocoa half turns dry and cracks when rolled. Dutch-processed and natural cocoa both work here, since the baking powder is in the base dough for both halves.

The most common mistake is over-kneading the two doughs together. Press the vanilla and cocoa halves together and fold them only two or three times - as the recipe says, knead lightly - then stop while you can still see distinct streaks. Rolling out also blends the colors, so roll in as few passes as possible to 5 mm.

Yes. The marbled dough can be wrapped and chilled ahead, though you should let it sit at room temperature briefly before rolling so it doesn't crack. The baked cookies also keep well unfilled - the recipe has you cool them completely before filling anyway, so bake one day and sandwich them with the buttercream the next.

Keep them in an airtight container, since the buttercream is butter-based and picks up fridge odors easily. They are best within a couple of days, because the moisture from the filling gradually softens the crisp cookie. If you want them to stay crisp longer, store the cookies and buttercream separately and assemble shortly before serving.

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