Spiral Shortbread Cookies Recipe

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Spiral Shortbread Cookies
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Ingredients
21
Count
Nutrition
3057
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Time does not include refrigerating the doughs.
  2. To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
  3. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
  4. 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.
  5. Combine the baking powder, salt and flour and add to the butter mixture all at once.
  6. Beat on low speed just until combined, about 1 minute.
  7. (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.
  8. (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.
  9. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
  10. 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.
  11. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
  12. Beat on low speed just until combined, about 1 minute.
  13. (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.
  14. (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
  15. Remove the doughs from the refrigerator.
  16. (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.
  17. Brush what will be your bottom layer of dough with a thin coat of water.
  18. Place one dough on top of the other and roll out another inch or so.
  19. Brush the top dough with another thin coat of water to help the dough stick to itself.
  20. Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
  21. Put in the refrigerator for another 10 minutes or so until hard.
  22. 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.
  23. Bake until lightly browned, about 15 minutes and cool on a wire rack.
  24. The cookies will store for 5 days in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3057.34 Kcal (12800 kJ)
Calories from fat 1541.37 Kcal
% Daily Value*
Total Fat 171.26g 263%
Cholesterol 585.55mg 195%
Sodium 2253.42mg 94%
Potassium 4607.05mg 98%
Total Carbs 342.2g 114%
Sugars 165.78g 663%
Dietary Fiber 5.28g 21%
Protein 44.92g 90%
Vitamin C 17.4mg 29%
Vitamin A 1mg 33%
Iron 3.5mg 19%
Calcium 277.8mg 28%
Amount Per 100 g
Calories 425.93 Kcal (1783 kJ)
Calories from fat 214.73 Kcal
% Daily Value*
Total Fat 23.86g 263%
Cholesterol 81.57mg 195%
Sodium 313.93mg 94%
Potassium 641.83mg 98%
Total Carbs 47.67g 114%
Sugars 23.1g 663%
Dietary Fiber 0.74g 21%
Protein 6.26g 90%
Vitamin C 2.4mg 29%
Vitamin A 0.1mg 33%
Iron 0.5mg 19%
Calcium 38.7mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.6
    Points
  • 85
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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