Tuesday, August 17, 2010

Rose & Vanilla Spirals Cookies


I was asked for this recipe from a reader last week.  Actually, I made this cookie a while ago back in 2005 and it was out of experimentation.  And I never made it again until today because I had to test out the recipe first.  I made that cookie in 2005 with simply threw more of this here and there and see how it was created.  The original recipe used mint extract and green coloring or strawberry extract and red coloring but I ran out of strawberry extract thus had to use the closes substitute which was rose extract.  Because this rose extract was already red in color thus the coloring was omitted.


This cookie dough was a bit soft at room-temperature thus had to use the scraper to move the dough and helped along with the rolling.  The texture of this cookie is crispy and then sort of melt in the mouth in the end.

The picture of my old post cookies can be found here.  It has the mint version.





Ingredients:


(A)
1 cup unsalted butter, softened
3/4 cup powdered sugar

(B)
1/2 cup cornstarch
2 cups all-purpose flour
1 tsp. vanilla extract
A dash of salt


(C)
1 tsp. rose extract

(D)
1 tsp. milk

Method:


In a large bowl, beat (A) with an electric mixer until fluffy. Add (B), beating well until when pressed with fingers, it stick together. Fold into a disk with your hands and separate the dough into half.  Mix one half of the dough with (C) and knead until even.  Mix the other half of the dough with (D) and knead until combine.  Covered both doughs with a plastic wrap and refrigerate the dough for 1 hour.

Rolled out both of the doughs.  Place the rose dough on the surface, layer the white dough on top.  The dough might be soft and break easily, so use a scraper to help you along.  Roll it like a Swiss roll style.  Or you can alternate with white dough first and layer with rose dough on top and roll it out Swiss roll style.  Cover with plastic wrap and put in the freezer for 30 minutes.
 
Preheat oven to 350'F. Take it out and cut it into 1/2 cm thickness and place on a parchment paper on a cookie sheet and bake for 12-15 minutes, or until edges were slightly golden. Remove to cool on wire rack.  Store in air-tight container.


For me, it yield about 64 cookies.



24 comments:

Ju (The Little Teochew) said...

WOW! Rose and Vanilla? Heaven. The name alone sounds so pretty and girly, and the spirals are lovely!

teatea said...

Hi Little corner of mine

thanks so much for making n sharing this recipe again.
appreciate ur kind gesture.
the cookies looks nice n innovative :)

Belinda @zomppa said...

These are SOOOOO pretty! Like lollipop cookies!

Esther said...

The cookies are sooo cute! You rolled them up really neatly and they look perfect. They must have tasted awesome. Pink also happens to be my favorite color, so I must make these one day.

Xiaolu @ 6 Bittersweets said...

These are so cute and look very tasty. The appearance kinda reminds me of the naruto spirals in ramen hehe.

sensiblecooking said...

That is nice looking cookies. I will have to experiment it when my nice is in town.

pigpigscorner said...

aww they are so pretty!

Cooking Gallery said...

Wow, your cookies look great!

Crystal said...

Those looks so good! Must have been very time consuming, but they look very nice.
Does rose extract have a specific taste or is it more for aroma and colour?

SIG said...

I love them and I love your new look! Love the colours of the spirals. Thanks for the idea. Always looking out for spiral-y stuff hehe.

Mochachocolata Rita said...

rose cookies! sounds and looks so pretty! i want to try! :)

Jess @ Bakericious said...

these cookies are so pretty, anything with pink color catch my attention since I gave birth to my daughter hahaha...

Baking Fiend said...

oh these are so cute! time for me to try baking some cookies too. thanks for sharing. :)

Big Boys Oven said...

very nice cookies and I like those pinky design just awesome i think!

tigerfish said...

Pretty in pink :)g

inanoyster.com said...

look gorgeous and girly!

busygran said...

Very pretty and looks good!

Little Corner of Mine said...

Thanks all. :)

Crystal, it's more for aroma and color.

Maha said...

Hi
I love these cookies. I did them two days ago and they were awesome. I kind of overbaked them for an extra two minutes so they got a little dark, but the taste, the texture , the look was just beautiful. Thank you for sharing this delicate beautiful cookie recipe.

Little Corner of Mine said...

You are so welcome Maha and so glad that you liked it. Thanks for your feedback, I love feedback. :)

Anonymous said...

hi beautiful cookies. Would like to know if you know how to make spiral cookies using nam yee.. 5 spice powder, pepper...some call it pepper biscuit, some call it ham chit soo...I tired to make mine from a website but I failed as the mixture turn out lumpy and could not be rolled out as the recipe calls for...the only thing i replaced in that recipe is nam yee with Lee Kum Kee's char siew sauce...which gave me the taste I was looking for but definitely not the shape and texture I wanted....Please help if you know to make this cookie quite famously found in malaysia...thanks in advance

Little Corner of Mine said...

Hi Anon,

Sorry, I don't have the recipe you were looking for.

Anonymous said...

Is there a difference for high altitude?

Little Corner of Mine said...

Shouldn't be. I live on high altitude so this recipe was created on high altitude.