Recipe: Tasty Vanilla & Chocolate butter swirl shortbread cookies

Vanilla & Chocolate butter swirl shortbread cookies. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning a sheath or a pod). Borrowed from Spanish vainilla, a diminutive form of vaina ("pod").

Any of various tropical American vines of the genus Vanilla in the orchid. Vanilla is the common name and genus name for a group of vine-like, evergreen, tropical, and sub-tropical plants in the orchid family (orchidaceae), including the commercially important species Vanilla planifolia. Add vanilla to one of your lists below, or create a new one. You can cook Vanilla & Chocolate butter swirl shortbread cookies using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vanilla & Chocolate butter swirl shortbread cookies

1. It's 90 g of Pure butter ghee or unsalted butter.
2. You need 70 g of Icing sugar.
3. You need 40 g of Egg.
4. Prepare 200 g of Plain flour.
5. You need 12 g of Nutella.
6. It's 7 g of Coco powder.
7. You need 1 tsp of Vanilla extract.

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Vanilla & Chocolate butter swirl shortbread cookies instructions

1. Mix butter and icing sugar well until the mixture goes pale. Add in the vanilla extract and mix them well..
2. Add in the egg..
3. Add the sieved flour and mix well..
4. Divide the dough into three small doughs..
5. Add Nutella in one dough and mix them well; add coco powder in another dough..
6. Use the cling film to wrap the doughs and leave them in the fridge to chill for 20-30 minutes...
7. Divide the doughs into small balls (4g/ ball)..
8. Take two balls from each colour and place them as shown in the picture. And then push all the balls together a bit..
9. Put the dough in the palm and roll it in ONE direction (clockwise or anti-clockwise).
10. Place the dough on a baking paper and gently press the dough. Bake in a 170C oven for 15-18 minutes. Leave them on the baking tray for 5 minutes after moving out from the oven and then put them on a rack to cool. Enjoy!!.

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