Spiral Shortbread Cookies

Recipe by justcallmetoni
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Time does not include refrigerating the doughs.
  • To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
  • Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
  • Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
  • Combine the baking powder, salt and flour and add to the butter mixture all at once.
  • Beat on low speed just until combined, about 1 minute.
  • (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour.
  • (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
  • Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
  • Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
  • Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
  • Beat on low speed just until combined, about 1 minute.
  • (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour.
  • (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
  • Remove the doughs from the refrigerator.
  • (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick.
  • Brush what will be your bottom layer of dough with a thin coat of water.
  • Place one dough on top of the other and roll out another inch or so.
  • Brush the top dough with another thin coat of water to help the dough stick to itself.
  • Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
  • Put in the refrigerator for another 10 minutes or so until hard.
  • Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart.
  • Bake until lightly browned, about 15 minutes and cool on a wire rack.
  • The cookies will store for 5 days in an airtight container.
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