Mini Marbled Snaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 cup salted butter3/4 cup sugar2 tbsp fancy molasses1/4 cup honey2 ½ cups spelt flour1 ½ tsp ground ginger½ tsp cinnamon½ tsp cloves ½ tsp nutmeg3 tbsp dark cocoa powder1 tbsp water
Combine butter, sugar, molasses and honey in a saucepan and melt together, stirring to prevent burning. Remove from heat.
Stir in the flour and divide dough into two separate bowls.
To one bowl of dough, stir in ginger, cinnamon, cloves and nutmeg, stirring well to combine. To the other bowl add the cocoa powder and water, mixing well to combine.
Cover dough in plastic wrap and chill 2 hours.
Line baking sheets with parchment paper.
On a plastic-lined countertop, roll out a third of one portion of the dough to about 1/4" thickness.
On another floured surface, roll out 1/3 of the other portion of dough to 1/4" thickness.
Transfer the dough on the plastic wrap to the top of the other dough and press lightly to adhere the two sheets.
Gently gather the doughs into a ball and re-roll into a 1/4", marbled-looking sheet (you may have to lightly knead it to marble, don't do it too much!)
Cut out cookies using a miniature cookie cutter or fondant cutter. Chill 30 minutes.
Repeat rolling/marbling/cutting/chilling process for the remaining dough (doing three batches ensures it stays cold and won't require as much re-rolling).
Preheat oven to 300F.
Bake for 12 minutes. Cool on the sheets, set on a cooling rack, for 30 minutes before transfering the parchment to the racks and cooling completely.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in the flour and divide dough into two separate bowls.
To one bowl of dough, stir in ginger, cinnamon, cloves and nutmeg, stirring well to combine. To the other bowl add the cocoa powder and water, mixing well to combine.
Cover dough in plastic wrap and chill 2 hours.
Line baking sheets with parchment paper.
On a plastic-lined countertop, roll out a third of one portion of the dough to about 1/4" thickness.
On another floured surface, roll out 1/3 of the other portion of dough to 1/4" thickness.
Transfer the dough on the plastic wrap to the top of the other dough and press lightly to adhere the two sheets.
Gently gather the doughs into a ball and re-roll into a 1/4", marbled-looking sheet (you may have to lightly knead it to marble, don't do it too much!)
Cut out cookies using a miniature cookie cutter or fondant cutter. Chill 30 minutes.
Repeat rolling/marbling/cutting/chilling process for the remaining dough (doing three batches ensures it stays cold and won't require as much re-rolling).
Preheat oven to 300F.
Bake for 12 minutes. Cool on the sheets, set on a cooling rack, for 30 minutes before transfering the parchment to the racks and cooling completely.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 3,176.9
- Total Fat: 145.9 g
- Cholesterol: 366.0 mg
- Sodium: 1,017.2 mg
- Total Carbs: 465.6 g
- Dietary Fiber: 40.3 g
- Protein: 43.9 g
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