Spirale/Spiral

Baking is a joy.  Really.  I can stand in the kitchen for 8, 10, sometimes 12 hours whipping up whatever it may be, and time always finds a way of flying away in the blink of an eye.  In fact, I tend to be a bit oblivious to anything going on in the world while cooking within my four walls.

Since I am not able to indulge in creating desserts, for recreation, anymore, I am grateful for Joy of Baking.  It has been great fun baking for Rick and Stephanie as they work to update their fantastic website.

The pictures they have taken of the desserts I have rebaked have been amazing.  I would love for their photo studio set up  in my house for how for my blog!  There are so many favorites takes so far; I can’t really choose.  But, some of desserts have enjoyed making the most have included the White Butter Cake, the German Chocolate Cake, Spice Cookies, and the Coffee Cake.

The Checkerboard Cookies? They turned out great, if I do say so myself, but they were a bit of a laborous to complete.  Roll, set, freeze, cut, set, freeze, and so on. Nonetheless, even after following each of steps, there were moments I ended up with scraps of dough.  I don’t know about you, but I am not a fan of dough waste.

So…Mr. Checkerboard Cookie?  Meet your long lost fraternal twin, Mr. Spiral Cookie. To make these, follow the same steps in making the chocolate and vanilla doughs, roll out, but skip all the freezing steps.  I simply placed the chocolate dough on top of the vanilla, rolled it into a log, an refrigerated the log for an hour or so.  Slice into about 1/4″-inch slices, place onto a lined plan, and bake in a 350 degree F oven for about 7 minutes, and voila!

I think, next time, I might grind the nuts a little more, into more of a powder. A few larger chunks crept in and messed up my rolling a bit.  But, it all worked out…deliciously. 

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