Berries & Cream Marbled Cookies

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

8 tablespoons unsalted butter, at room temperature

1 cup granulated sugar, plus extra for rolling

1 large egg, at room temperature

1 teaspoon OliveNation Madagascar Vanilla Bean Paste

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

3/4 cup OliveNation Callebaut White Chocolate Chunks

1 tablespoon OliveNation Strawberry Freeze Dried Fruit Powder

8 ounces OliveNation Valrhona Inspiration Strawberry Fruit Couverture

Directions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Beat the butter and 1 cup granulated sugar until light and fluffy. Add the egg and vanilla paste and beat again. Add the flour, baking powder, and salt and beat once more, just until combined.

Remove half the dough from the bowl and transfer to a medium bowl. To the dough that remains fold in the white chocolate chunks. Add the freeze dried strawberry powder to the dough in the other bowl and beat till the color is consistent throughout.

Using a 1.5-2 tablespoon cookie scoop, scoop the white chocolate dough onto one of your prepared baking sheets. Scoop the strawberry dough in equal portions alongside it (the scoops can be close together at this point). Tear each of the scoops in half.

Take one white chocolate half and one strawberry half, press the pieces together and gently roll into a ball – do not over roll so that the colors stay distinct. Repeat with the remaining dough.

Place some granulated sugar in a small bowl and roll each marbled dough ball in the sugar, coating all sides. Divide evenly between your two baking sheets.

Bake for 8 - 10 minutes, until the edges are light golden brown. Transfer to a cooling rack to cool completely.

Melt the strawberry couverture in the microwave or in the top half of a double boiler. Dip the bottom of each cooled cookie into the melted couverture, letting the excess drip off. Place dipped-side up to set.