Recipe: Chocolate Spiral Cookies

I'm always looking for easy things to make with my daughter in the kitchen. Now she's almost nine she really wants to be in there and helping out. Today she even made me breakfast in bed (cereal and coffee), lunch (salad), our afternoon snack (crudites), and the salad for our dinner with a friend. She's becoming more capable before I can even blink!

She came home with a "Mom & Me Cook Book" a while back and this recipe is from there. It's a base cookie dough that you can use for multiple things. It reminds me of a shortbread/sugar cookie dough. Not too sweet either which I love.

We came across a couple of bumps in making this. First off we were out of butter, however I had some "I can't believe it's not Butter!" in my fridge. Using this caused the dough to be extra pliable and sticky. We solved this by leaving the end roll in the freezer over night and baking the cookies today.

Our second bump came along when I realized that we do not own a rolling pin. Thankfully, I like wine. And we found a bottle that was a perfect cylinder and floured it up and went at it. Worked like a charm!

This recipe is easy enough that my daughter mixed it all with a wooden spoon and then a set of clean hands at the very end to make sure it was all together nicely in a ball. The only downside to this recipe was all the chilling time, this is not something to make if you're in a rush. Go for chocolate chip in that case.

Chocolate Spiral Rolled Cookies
Preheat oven to 350 Celsius

2 sticks of soft butter
3/4 cup superfine sugar
1 large egg yolk
2 tsp vanilla extract
2 1/2 cups of all purpose flour
1/2 tsp salt
2 tbsp of cocoa powder

1. Beat together the butter and sugar in a bowl.
2. Add the egg yolk and vanilla extract and beat until smooth
3. Add flour and salt and mix everything together.
4. Split the dough in half, knead the cocoa powder into one half until uniform.
5. Form each half of the dough into a ball and wrap individually with plastic wrap. Refrigerate AT LEAST 30 minutes.
6. Lightly flour a surface to roll out the dough. Roll out each piece into a square about 8" x 6"
7. Carefully place one sheet of dough on top of the other and press down lightly.
8. Roll up into a log, wrap in saran wrap and refrigerate at least 30 minutes. (This is where we left it overnight)
9. Slice into half in coins and bake on a non-stick baking sheet at 350 degrees Celsius for anywhere from 13-18 minutes depending on your oven!
10. Let cool on pan for at least ten minutes before removing and ENJOY!

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