Spiral Cookies
These vanilla and chocolate cookies are rolled creating a spiral shape. They come out very pretty, perfect for gifting.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
- 3 cups flour
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 1 1/4 cups unsalted butter, a little soft
- 1 1/4 cups sugar
- 1 egg
- 1 1/2 teaspoons vanilla essence
- 1 teaspoon espresso coffee
- 2 tablespoons water, boiling
- 3 tablespoons cocoa powder
- 3 ounces semisweet chocolate, melted and still hot
Preparation
3h 20 mins
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- Mix the flour, salt, and baking soda.
- In a mixing bowl, cream the butter on low speed until soft. Add the sugar and mix for another 2 minutes.
- Add the egg and vanilla extract and stir. Reduce the speed to low and add the flour in two parts.
- Set aside 2 cups of the reserved dough.
- Dissolve the espresso coffee in hot water and let it cool a bit. Mix with the cocoa and add to half of the cookie dough still in the mixer. Add the melted and hot chocolate until well combined.
- Separate 3 portions of the dough from each flavor.
- Flatten and form a square of 18x18 cm (to make it easier, you can flatten it on wax paper). Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, take out of the refrigerator and place a layer of chocolate over a layer of vanilla (or vice versa).
- With a rolling pin, flatten a bit so that the layers incorporate.
- Roll the dough (like a taco) without leaving air in the middle. You can use wax paper to roll evenly.
- Chill the rolls in the refrigerator for 3 hours before slicing.
- Preheat the oven to 180 degrees and slice the rolls into individual cookies.
- Bake for 12-14 minutes on a greased baking sheet.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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