Ginger-Lemon Pinwheel Cookies

This recipe is from Cooking Light Magazine

Ingredients:

Ginger dough:
1/4 cup unsalted butter, unsoftened
1/3 cup packed dark brown sugar
1/4 cup molasses
1 large egg yolk
6 ounces al purpose flour (about 1 1/3 cups)
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of ground allspice

Lemon dough:
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg white
2 teaspoons grated lemon rind
3/4 teaspoon vanilla extract
6 ounces all purpose flour (about 1 1/3 cups)
1/4 teaspoon salt

Procedure:

To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.  Combine 6 ounces flour, ginger and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

To prepare lemon dough, place 5 tablespoons butter and granulared sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces  flour and 1/4 teaspoon salt. Add flour mixture to butrer mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13×8 1/2 inch rectangle. Chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13×9 inch rectangle. Chill 10 minutes. Carefully stack ginger dough on top  of lemon dough, leaving a 1/2 inch border along one long edge. Starting with the long side without a border, roll up dough, jellyroll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

Preheat oven to 350.

Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350 for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s