In a few hours, I’ll be flying to Madrid to study Spanish cuisine for five weeks at the Cordon Bleu School. I’m not looking forward to the 22 hour flight but I am excited to learn more about Spanish cooking. At this stage in my life, there will probably not be many more chances to attend culinary school, so NOW IS THE TIME TO DO IT! Do you ever feel that way- that now is the time to grasp that opportunity before it disappears?
So please stay tuned: I hope to post some authentic Spanish recipes on my blog soon! At least I’m sure I will be able to come up with a delicious, authentic paella.
Before launching into the darkness with that long flight to Madrid, I wanted to post one more recipe: Vanilla and Chocolate Spiral Cookies. I’ve adapted the recipe from the King Arthur Flour Cookie Companion which has hundreds of cookie recipes ranging from simple Oatmeal Cookies to Key Lime Bars in Coconut Crust. It would probably take me a whole year to bake all of the recipes in this great cookbook.
My recipe for the Vanilla and Chocolate Spiral Cookies is basically a shortbread recipe, which means it has lots of butter in it. And it’s doubly good because you combine a vanilla flavored dough with a chocolate flavored one- ending in a spiral (pinwheel) shape.
So let’s get started:
First, you make separate vanilla and chocolate dough:
Then roll-out each dough into a rectangle measuring about 9 x 12 inches:
Brush the vanilla dough with egg white. Then place the chocolate layer on top of the vanilla layer and roll into a tight log. Place in freezer until firm and then cut the dough into 1/4 inch slices:
Bake for about 12-14 minutes:
- 1/2 cup confectioner's (icing) sugar
- 2 Tbsp. caster sugar
- 2 Tbsp almond meal
- 3/4 cup (6 ounces) salted butter (softened)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's (icing) sugar
- 2 Tbsp. caster sugar
- 3/4 cup (6 ounces) salted butter (softened)
- 1 1/2 tsp. vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cup all-purpose flour
- 1 egg white + splash of water
- In a medium-sized bowl, cream together the softened butter, icing sugar, caster sugar and vanilla flavoring until smooth. Gradually add the almond meal and flour until a cohesive ball is formed. Turn the dough out onto a lightly-floured sur face and form into a ball. Flatten into a disc, wrap in plastic wrap and place in the fridge until ready to use.
- In a medium-sized bowl, cream together the softened butter, icing sugar, caster sugar and vanilla flavoring until smooth. Gradually add cocoa and flour until a cohesive ball is formed. Turn the dough out onto a lightly-floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and place in the fridge until ready to use.
- Place a piece of parchment or wax paper on your work surface and roll out the vanilla dough into a rectangle shape about 9 x 12 inches. Set aside. Repeat with the chocolate dough, rolling it into a slightly smaller rectangle shape.
- Brush some egg wash onto the vanilla rectangle and then place the chocolate rectangle on top.
- Starting with the long edge, gently roll the stacked dough into a tight log with no gaps. Wrap the log in plastic wrap and place in the freezer until firm (about 1 hour).
- Pre-heat the oven to 350 F. Remove the log from the freezer, remove the plastic wrap and slice the log into ¼ inch slices (let the dough thaw a bit first if it is too hard to slice). Transfer the cookies onto parchment-covered baking sheets and bake for 12-14 minutes or until they feel firm. Let cool a few minutes before serving.
7 Comments
John/Kitchen Riffs
June 26, 2017 at 1:40 amI was thinking the other day how little I know about Spanish cooking. Tapas, potato tortilla, gazpacho, sangria, and that’s about it. Looking forward to hearing what you’ll be cooking. And looking forward to one of these cookies (or three!) too — terrific recipe. Thanks!
Fran
June 28, 2017 at 2:47 amMuchas gracias, John! I hear that in Madrid, they specialize in churros with chocolate sauce- I’ll definitely have to have one of those!
Mimi
June 28, 2017 at 8:35 amThis is so exciting! Enjoy!
Kathy @ Beyond the Chicken Coop
July 2, 2017 at 10:28 pmLucky you! I can’t wait to hear all about your newest adventures. Love these cookies!
Juliana
July 19, 2017 at 6:24 amOh Fran, these cookies look awesome, I love the shape and the flavors…good luck in Madrid…and I look forward to hear all about it and see all the recipes you get to learn there…
Have a wonderful time 🙂
Agness of Run Agness Run
August 17, 2017 at 1:08 amWow1 These cookies aren’t only easy to make but they are finger-licking at the same time! Awesome recipe, Fran!
marie johson
March 7, 2020 at 4:35 amWow, look so good and yummy, love your pictures! Have a lovely day☺