3/4 cup (1 1/2 sticks) unsalted butter or margarine or a combination, at room temperature
1/2 cup sugar
2 egg yolks
2 cups all-purpose flour
3 tablespoons water
2 tablespoons cocoa
1 teaspoon vanilla extract
1 egg white, lightly beaten
Instructions
Cream butter and sugar on medium speed until light, about 2 minutes. Beat in egg yolks, flour, and 2 tablespoons of water to make a stiff, maybe crumbly dough that holds together when you knead it lightly. Divide dough in half. Blend cocoa and 1 tablespoon of water into one half of the dough. Blend vanilla into the remaining half.
On a lightly floured pastry cloth, roll out each dough half to a rectangle about 12 inches long and 1/4 inch thick. Brush the vanilla dough with the beaten egg white. Set the chocolate dough on top. Roll up the double layer of dough, jelly roll style. Cover with plastic wrap and refrigerate for 45 minutes.
Preheat oven to 375 degrees. Lightly butter cookie sheets. Unwrap cookie roll and cut into 1/4-inch thick slices. Place cookies on prepared cookie sheets. Bake for 10 to 12 minutes, until cookies are firm and lightly golden on the bottom. Cool cookies on cookie sheets for 2 to 3 minutes. Slide a pastry knife under cookies to loosen them, then remove to wire racks to finish cooling.
Originally Submitted
5/3/2008
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