Ginger-Lemon Pinwheel Cookies

Name: Ginger-Lemon Pinwheel Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 79 milliliters packed dark brown sugar; 1 large egg white; 1 large egg yolk; 315 milliliters ounces all-purpose flour (about; 158 milliliters granulated sugar; 1 Dash ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 2 teaspoons grated lemon rind; 59 milliliters molasses; 0 teaspoons salt; 59 milliliters unsalted butter, softened; 5 Tbsps unsalted butter, softened; 1 teaspoons vanilla extract

Ginger-Lemon Pinwheel Cookies might be just the dessert you are searching for. This recipe serves 40. Watching your figure? This vegetarian recipe has 82 calories, 1g of protein, and 3g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lemon rind, egg white, ground nutmeg, and a few other things to make it today.

Instructions

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).

Ingredients you will need

Brown Sugar

Butter

Ginger

Dough

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Egg Yolk

Molasses

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk.

Ingredients you will need

Allspice

Ginger

All Purpose Flour

Equipment you will use

Whisk

Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

Ingredients you will need

Butter

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

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).

Ingredients you will need

Granulated Sugar

Butter

Dough

Lemon

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Egg Whites

Vanilla

All Purpose Flour

Beef

Equipment you will use

Measuring Cup

Knife

Combine 6 ounces flour and 1/4 teaspoon salt.

Ingredients you will need

All Purpose Flour

Salt

Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

Ingredients you will need

Butter

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Unwrap ginger dough.

Ingredients you will need

Ginger

Dough

Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough.

Ingredients you will need

Ginger

Dough

Lemon

Roll

Wrap

Equipment you will use

Plastic Wrap

Roll lemon dough between sheets of plastic wrap into a 13 x 9inch 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.

Ingredients you will need

Ginger

Dough

Jelly

Lemon

Roll

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 35

Equipment you will use

Oven

Unwrap dough.

Ingredients you will need

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.

Equipment you will use

Baking Paper