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.