The dough in this recipe comes together really nicely and tastes delicious whether you want to make them pareve or dairy. Chilling the dough in the fridge will make it much easier to work with, yielding a neater cookie. Everyone will love the pretty design these spiral cookies make and will keep coming back for more!
Place all ingredients (except for cocoa + liquid) in mixer bowl in the order given, adding the flour last, until you have a smooth dough. Divide in two.
Add the cocoa and water or milk to one part and knead until thoroughly incorporated. You now have a white half and a brown half. Wrap both in plastic and refrigerate for half an hour.
Remove from refrigerator and divide each half in two. Roll out each piece into a rectangle about 1/4 inch (1/2 centimeter) thick. You now have four rectangles.
On a piece of Gefen Parchment Paper, place one brown rectangle, and one white rectangle on top, stretching the pieces so that they are the same size. Roll lightly with a rolling pin to that the pieces adhere to one another. Cut off any uneven edges.
Repeat with the other two rectangles.
Slice each rectangle down the middle so that you have four long, thin rectangles.
Roll each rectangle into a long thin roll, and wrap in parchment paper. Place the four rolls into the freezer for about an hour.
Remove from freezer and slice using a very sharp knife. Place each slice spiral side up on a cookie sheet lined with parchment paper.
Bake at 390 Fahrenheit (200 Celsius) for 12 – 15 minutes until the cookies are brown on the bottom. Cool well.
The amount of flour that your dough will absorb depends on the type of flour and the weather. That’s why I recommend adding the flour gradually to find the exact amount. This way, your dough doesn’t come out tough and dry, or alternately, wet and sticky.