Ingredients for Spiral Shortbread Cookies
- 1 vanilla bean, split and scraped
- Unsalted Butter
- Powdered Sugar
- 2 large egg yolks
- Orange, Zest Of
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- All Purpose Flour
- 1/4 cup unsweetened cocoa powder
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How to Make Spiral Shortbread Cookies
- **Prepare the doughs:** In separate bowls, cream together 1 cup softened butter and 1/2 cup granulated sugar with 1 large egg yolk and half of the scraped vanilla bean seeds and orange zest for each dough.
- **Vanilla Dough:** Gradually add 1 1/4 cups of flour, baking powder, and 1/4 teaspoon salt to the first bowl, mixing until just combined.
- **Chocolate Dough:** Gradually add 1 1/4 cups flour, 1/4 cup cocoa powder, baking powder, and 1/4 teaspoon salt to the second bowl, mixing until just combined.
- **Chill the doughs:** Form each dough into a 4x9 inch rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Assemble the spiral:** Preheat oven to 400°F (200°C). Lightly flour a clean surface. Roll each chilled dough rectangle into a 7x16 inch rectangle, about 1/8 inch thick.
- **Layer and roll:** Brush the top of one dough rectangle with water. Carefully place the second dough rectangle on top and lightly brush again with water. Starting at the long side, tightly roll the dough into a 1 1/2 - 1 3/4 inch diameter cylinder.
- **Chill again:** Wrap the rolled dough in plastic wrap and refrigerate for at least 10 minutes to firm up.
- **Slice and bake:** Cut the cylinder into 1/2-inch thick slices and arrange them, cut-side down, about 1/2 inch apart on parchment-lined baking sheets.
- **Bake:** Bake for 12-15 minutes, or until lightly golden brown. Let cool completely on a wire rack before serving.
- **Store:** Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
27g
Carbs
5g
