Halloween Spiral Cookies

By GreenEyedSusan

These spiral cookies are made from making two different cookie doughs and rolling them up and then slicing (after coating them with Halloween sprinkles), and then baked.

Ingredients

• ORANGE DOUGH:
• 2 sticks unsalted butter, at room temperature
• 1/2 cup sugar
• Pinch salt
• 1 large egg yolk, at room temperature
• 1 teaspoon pure orange extract
• 1 1/4 cups cake flour or sifted all-purpose flour
• CHOCOLATE DOUGH:
• 1 1/4 cups all purpose flour
• 1 tablespoon plus 1 teaspoon Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1 stick unsalted butter, at room temperature
• 2/3 cup sugar
• Pinch salt
• 1 large egg, at room temperature
• 2 tablespoons whole milk
• Flour for dusting
• Egg wash
• 1 1/2 cups assorted Halloween sprinkles

Details

Servings 36
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

For the orange dough, combine the butter, sugar, and salt in the bowl of a standing electric mixer fitted with the paddle atachment. Beat on low to just combine. Raise the speed to medium and beat, scraping down the sides of the bowl with a rubber spatula from time to time, for about 4 minutes, or until light and fuffy.

Add the egg and orange extract, and orange food coloring and beat, scraping down the sides of the bowl with a rubber spatula after each addition, for about 1 minute, or until well blended.

Add the flour and beat just to combine.

Using a bowl scraper, scrape the dough from the mixer bowl, wrap it in plastic film, and refrigerate for about 1 hour, or until well chilled.

Wipe the bowl clean and return it to the mixer.

For the chocolate dough: sift the flour, cocoa powder and baking soda together. Set aside.

Combine the butter, sugar and salt in the bowl of the standing electric mixer fitted with the paddle attachment. Beat on low just to combine. Raise the speed to medium and beat, scraping down the sides of the bowl with a rubber spatula from time to time, for about 4 minutes, or until light and fluffy.

Add the egg and milk and beat, scraping down the sides of the bowl with a rubber spatula after each addition, for a minute or two, or until well blended.

Add the sifted dry ingredients and beat just to combine.

Using a bowl scraper, scrape the dough from the mixer bowl, wrap it in plastic film and refrigerate for about 1 hour, or until well chilled.

When both doughs are well chilled, lightly flour a clean, flat work surface.
Place the egg wash in a small bowl.

Set the chocolate dough in the center of the floured surface. Using a rolling pin, roll it out to a rectangle approximately 28 by 41 cm or 11 by 16 inches and 3 mm or 1/8 inch thick. Using a pastry brush, lightly brush off the excess flour.

Using a second pastry brush, very lightly coat the surface of the chocolate dough with a thin layer of egg wash.

Again, lightly flour a clean flat work surface. Place the orange dough in the center. Using a rolling pin roll the dough out to the same size rectangle as before. Using the dry pastry brush, lightly brush off the excess flour. Carefully transfer the vanilla dough rectangle to the top of the chocolate dough rectangle.

Starting at a long side, gently roll the two layers of dough into a log shape. While rolling, take care that the layers stay firmly attached, with no space in the center, and that the log remains compact. If there is space between the layers, there will be holes in the cut cookies.

Wrap the dough log in plastic film and refrigerate it for at least 30 minutes, or up to 2 days. (At this pont, the dough may also be frozen for up to 1 month. If frozen, it should be thawed before proceeding with the recipe.

Preheat the oven to 350°F. Line the baking sheets with parchment paper, and generously sprinkle a clean, flat work surface with the Halloween sprinkles.

Remove the dough log from the refrigerator and unwrap it, and roll it into the Halloween sprinkles, making sure all the sides are throughly coated with fun sprinkles.

Using a sharp knife, cut the dough crosswise into 1/4 inch thick slices. Rotate the log slightly after each cut to help keep the cookies a perfectly round shape.

As they are cut, put the cookies on the prepared baking sheets and bake the cookies for about 7 minutes or until they begin to brown around the edges.