Sunday, December 27, 2009

Ginger-Lemon Pinwheel Cookies


Our holiday open house was a big success with over 100 people showing up. Here is a cookie recipe that was a big hit.

Ginger-Lemon Pinwheel Cookies

Ingredients

* Ginger dough:
* 1/4 cup unsalted butter, softened
* 1/3 cup packed dark brown sugar
* 1/4 cup molasses
* 1 large egg yolk
* 6 ounces all-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

Preparation

1. 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.

2. To prepare lemon dough, place 5 tablespoons butter and granulated 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 butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); 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, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350°.

5. 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

December 2009--Cooking Light

Thursday, December 3, 2009

Trinidad Holiday Home Tour

The Friends of Trinidad Library introduces a new holiday Event - Lights of Trinidad. Tour holiday decorated Trinidad Homes and Businesses with a reception at Trinidad Art Gallery. Trinidad Bay Bed & Breakfast will be one of the featured businesses. Caroling lead by Bill and Nick - with bells on! They'll be pulling their wagon all decked out for the Holidays. Chamber Members are encouraged to attend and then head over to "Holidays By The Sea" at Town Hall. Lights of Trinidad - Holiday Home Tour, Saturday, December 19, 4-7p For tickets contact the or the Trinidad Chamber of Commerce at 707-677-1610, Trinidad Library at 707-677-0227 or Darlene Marlow at 707-677-9242.


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