Spiral Shortbread Cookies
 
hese cookies are very pretty and light, perfect for tea parties. they also 
look more complex than they are; you simply make two sets of dough (one 
plain, the other chocolate) and roll them into a cylinder, then slice them 
and bake. 
 
adapted from "dessert circus," by jacques torres (william morris & co., 
inc.,) 
 
  for the plain dough:
1/2   vanilla bean
3/4 cup  plus 2 tablespoons unsalted butter, cold and cubed
1 cup  plus 1 1/2 tablespoons powdered sugar
4 large  egg yolks
  zest of 1/2 orange, grated
pinch  baking powder
pinch  salt
2 cup  all-purpose flour
 
  for the chocolate dough:
3/4 cup  plus 2 tablespoons unsalted butter, cold and cubed
1/2   vanilla bean
1 cup  plus 1 1/2 tablespoons powdered sugar
4 large  egg yolks
  zest of 1/2 orange, grated
pinch  baking powder
pinch  salt
1-2/3 cup  all-purpose flour
1/2 cup  cocoa powder.
 
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. 
 
yield: about 40 spiral cookies. 
ny times 
 
 
 
-- 
(ID: 11246) Mirror: rec.food.recipes: Thu, Aug 14, 2003


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