Spiraling
Embracing shortbread 🌀
I’ve said it once, and I’ll say it again: Everyone’s idea of the “perfect” chocolate chip cookie is highly subjective. Me? I prefer a large, chewy cookie dusted with flaky salt, like the ones I used to get around the corner at City Bakery on my lunch break from my first post-grad job. Listen: I know now that a black coffee and a chocolate chip cookie alone don’t constitute lunch, but I was 22 and making $12 an hour.
This, of course, was the year Alison Roman first published her salted chocolate chunk shortbread cookie recipe. And honestly? I had no interest — in the cookies, and in shortbread in general. I was 22 and sure that my way was the correct way and the only way. So, for years, I’ve only stocked my freezer with chewy, bakery-style cookies.
But in December, two things happened. First: My starter died, and I needed a new go-to cookie. Second: I went to a cookie swap around the holidays, and my friend Moss had made the cookies. Reader, they were incredible. I’m happy to share that I like shortbread.
Jam Spiral Shortbread Cookie Recipe
One of my favorite parts about the base shortbread recipe is that it’s forgiving and customizable. This iteration deviates from the original by decreasing the sugar, swapping egg wash for water, and trading chocolate for jam.
The end result is a spiral cookie reminiscent of a buttery piece of toast slathered in jam from a diner.
Ingredients
salted butter — 255 g (unsalted butter will also work, just add 1/4 tsp of salt)
white sugar — 75 g
brown sugar — 40 g
vanilla bean paste —1 tsp
ap flour — 325 g + more for dusting
jam — 1/4 cup
turbinado sugar as needed
Method
Using a stand mixer or hand beater, mix the butter on medium-low for 3-5 min until fluffy and visibly lighter.
Scrape the side of the bowl. Add the sugars. Mix on medium-low for 3-5 more min.
Scrape the side of the bowl again. Turn the mixer on low, add the flour, mixing until just combined.
Empty the dough onto a lightly floured, clean surface. Knead gently until the dough reaches a Play-Doh consistency.
Divide the dough into two even pieces. Use your hands or a rolling pin to gently create a 9 x 12 rectangle, flipping and dusting as needed. Make sure the dough can release from the surface easily.
Spread your jam of choice in a thin, even layer leaving a 0.5” border.
Use your finger tips or a bench scraper to gently roll the dough into a 9x2 log. Don’t worry if it’s not perfect.
Wrap the dough in plastic wrap. Gently smooth the dough and form it into a log shape.
Chill 2-24 hours in the fridge.
Preheat the oven to 350.
When ready to bake, remove the log from the fridge. Use a pastry brush to coat the exterior with water. Then roll the log in turbinado sugar.
Slice cookies into 1/4-1/2” thick rounds.
Line 2 cookie sheets with parchment paper.
Place the cookies 1 inch apart on the baking sheet. They won’t spread much. Sprinkle with flaky salt.
Bake 20-25 min, until the cookies are golden brown.
Baked cookies last up to 2 days on the counter, 1 month in the freezer, 1 week in the fridge.
As you probably have guessed, I have about a dozen of these in my freezer just waiting to get baked off this week.
Let me know if you make them or if there’s a dessert you’ve grown to like over time.