Sprinkled Spiral Cookies Food

SPRINKLED SPIRAL COOKIES RECIPE

Steps:

• Combine the 2 cups of flour, baking powder, salt and sugars in a food processor and process to mix. Add butter and process until the mixture has a cornmeal consistency. Add the vanilla and process until mixture just forms a ball.
• Divide the dough in half and return one half to the food processor. Add the almond extract, food coloring and 2 Tbsp flour and mix until just incorporated.
• Roll out each portion of dough between sheets of waxed paper into an 8×11-inch rectangle, with ¼-inch thickness. Stack the dough, leaving in the wax paper, onto a baking sheet and refrigerate until firm, at least 1 hour.
• Pour the sprinkles into a shallow dish. Remove the dough from fridge and peel off the top pieces of wax paper from each dough half. Lift one and flip it over onto the other half so that the doughs are touching. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.
• When the dough becomes just pliable, roll the dough beginning with a long end into a log. Gently curl the edge with fingertips and try to avoid creating pockets of air. Carefully lift log into the dish with the decors and roll until outside is completely coated. Wrap the log in plastic wrap and refrigerate until firm enough to slice, about 2 hours.
• Preheat your oven to 325 degrees F.Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny. Transfer cookies to a wire rack to cool completely.

SPIRAL SHORTBREAD COOKIES

Steps:

• 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.