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vanilla bean cold unsalted butter powdered sugar egg yolks orange baking powder salt flour cold unsalted butter vanilla bean powdered sugar egg yolks orange baking powder salt all-purpose cocoa
Viewed: 36 - Published at: 3 years agoIngredients
- 1/2 vanilla bean
- 3/4 cup plus 2 tablespoons cold unsalted butter, cubed
- 1 cup plus 1 1/2 tablespoons powdered sugar
- 4 large egg yolks
- 1/2 orange, zested
- Pinch baking powder
- Pinch salt
- 2 cups all-purpose flour
- 3/4 cup plus 2 tablespoons cold unsalted butter, cubed
- 1/2 vanilla bean
- 1 cup plus 1 1/2 tablespoons powdered sugar
- 4 large egg yolks
- 1/2 orange, zested
- Pinch baking powder
- Pinch salt
- 1 2/3 cup all-purpose flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
Method
- For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
- Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.
- Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
- Combine the baking powder, salt, and flour and add to the butter mixture all at once.
- Beat on low speed just until combined, about 1 minute.
- Do not overmix the dough or it will become tough.
- Remove the dough from the bowl.
- Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator.
- For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
- Let each dough rest in the refrigerator for at least 1 hour.
- (I prefer to make the dough a day in advance and let it rest overnight.)
- Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa.
- The next day, the chocolate dough will be darker in color.
- Preheat the oven to 400 degrees F. Remove the dough from the refrigerator.
- It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
- Lightly flour both sides of each dough.
- Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick.
- Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle.
- Brush the rectangle with a thin coat of water to help the dough stick to itself.
- Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter.
- Cut the cylinder into 1/2-inch thick round slices.
- Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart.
- Bake until lightly browned, about 15 minutes and cool on a wire rack.
- Store the cookies in an airtight container at room temperature for up to 5 days.
