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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Lemon – Almond Tarts

This recipe is from Cooking Light Magazine

Ingredients:

1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
Cooking spray
1 (10-ounce) jar lemon curd
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water

Procedure:

Preheat oven to 400.

Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4-inch) tart pans coated with cooking spray. Bake at 400 for 10 minutes or until toasted. Cool.

Preheat broiler.

Spoon curd evenly unto crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.

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Lemon Curd

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cuo fresh lemon juice (about 5 medium lemons)
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Procedure:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remive from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

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