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.

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Chocolate – Hazelnut Thumbprints

This recipe is from Cooking Light Magazine

Ingredients:

4.5 ounces all-purpose flour(about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)

Procedure:

Preheat oven to 350.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets  lined  with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake , 1 batch at a time, at 350 for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

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Viennese Almond Crescents

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup almond flour
1/4 teaspoon kosher salt
1 cup butter, softened
1/3 cup granulated sugar
1 cup powdered sugar

Procedure:

Preheat oven to 350.

Cover 2 large baking sheets with parchment paper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almond flour, and salt in a small bowl; stir well with a whisk. Combine butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Gradually add flour mixture to butter mixture, beat until combined. Chill 10 minutes.

Shape dough into 40 (2-inch) logs; bend logs to form crescent shape. Arrange crescents 2 inches apart on prepared baking sheets. Bake at 350 for 12 minutes or until edges are slightly golden. Remove from baking sheets; cool on a wire rack. Sprinkle cookies evenly with powdered sugar.
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Spicy Oatmeal Crisps

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

3/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup old-fashioned rolled oats
Cooking spray

Procedure:

Preheat oven to 350.

Weight or lightly spoon flour ibto dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through pepper) in a medium bowl. Place sugar, butter and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 12 minutes or until crisp. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

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Mexican Chocolate Cookies

This recipe is from Cooking Ligh, December 2009

Ingredients:

5 ounces bittersweet  chocolate, coarsely chopped
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract

Procedure:

Preheat oven to 350.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almosy melted, stirring  until smooth. Cool to room temperature.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine  flour and next 5 ingredients (through ground red pepper); stir well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans completely cool on a wire rack.
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Chocolate-Drizzled Mandelbrot

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 3/4  cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1/2 cup chopped dried cherries
1/2 cup finely chopped almonds, toasted
1/4 cup dark chocolate chips
1 teaspoon light colored corn syrup
1 teaspoon water

Procedure:

Preheat oven to 325.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in eggs and vanilla. Add flour mixture to sugar mixture; beat until combined. Stir in cherries and almonds.

Shape dough into 2 (9-inch long) rolls. Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness. Bake at 325 for 30 minutes or until rolls are golden. Cool on baking sheet for 10 minutes.

Cut each roll diagonally into 12 (1/2-inch thick) slices. Place, cut sides down, on baking sheet. Bake at 325 for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from sheet; cool completely on a wire rack.

Combine chocolate chips, corn syrup and 1 teaspoon water in a small bowl. Microwave at high for 10 seconds at a time until nearly melted; stir until smooth. Spoon chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in one corner of bag. Drizzle chocolate over cookies.

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Brown Butter Madeleines

This recipe is from Yummy Magazine, July 2012

Ingredients:

1 cup butter, chopped into 1-inch cubes, plus additional melted butter for greasing pan

all-purpose flour for dusting pan

1/2 cup cake flour

1/4 cup almond flour

1/8 teaspoon baking powder

1/2 cup egg whites (from 4 to 5 eggs)

1/2 cup sugar

1 tablespoon honey

Procedure:

Preheat oven to 325F.

Place butter in a saucepan over medium heat. Cook, stirring continuously, until butter has melted completely and color has changed from yellow to brown. The butter should have a nutty aroma. Strain the butter into a clean bowl and let cool to room temperature.

Using a pastry brush, grease madeleine mold with melted butter. Dust with flour and shake off excess. Set aside.

In a large bowl, sift together cake flour, almond flour, and baking powder. Set aside.

In a clean bowl, whisk together egg whites and sugar until light and frothy. Fold in cake flour mixture with a wooden spatula. Pour in lukewarm brown butter while mixing batter continuously. Add honey.

Pour mixture into madeleine mold, filling each hole until three-fourths full. Bake for 10 to 13 minutes or until the color has changed from dull brown to golden brown. Allow to rest before unmolding. Serve immediately.

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