Spiral Cookies Recipes

Steps:

• For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, 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. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator. For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
• Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.
• Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour both sides of each dough. Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick. Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle. Brush the rectangle with a thin coat of water to help the dough stick to itself. Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter. Cut the cylinder into 1/2-inch thick round slices. 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. Store the cookies in an airtight container at room temperature for up to 5 days.

Steps:

• Cream butter and sugars until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes., For filling, beat first 5 ingredients until blended. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap and refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners' sugar.

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
• In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
• In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
• Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
• Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
• Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.