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How to make Pinwheel Cookie Recipe

Ingredients:

Ginger dough:
¼ cup unsalted butter, softened
⅓ cup packed dark brown sugar
¼ cup molasses
1 large egg yolk
6 ounces all-purpose flour (about 1 1/3 cups)
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
Dash of ground allspice

Lemon dough:
5 tablespoons unsalted butter, softened
⅔ cup granulated sugar
1 large egg white
2 teaspoons grated lemon rind
¾ teaspoon vanilla extract
6 ounces all-purpose flour (about 1⅓ cups)
¼ teaspoon salt

Directions :
1. To prepare ginger dough, place ¼ 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 lighilv spoon 6 ounces (about 1⅓ cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next a 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 1⅓ cups) flour into dry measuring cups; level with a knife. Combine a ounces flour and n 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 8½ -inch rectangle(3/16 inch thick) chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets ot 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 ½ -inch border along one long edge. Starting with the long side without i 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 ¼ 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 lightlv browned. Cool on wire racks. Yield: 40 cookies (serving size: 1 cookie).

1. STACK THE DOUGH
Leave a ½ -inch border along one of Ihe long edges as you work.

2. ROLL IT UP
Start with the side with no border; roll up dough jelly-roll style.

3. FREEZE AND SLICE
Place dough in the freezer to chill it quickly. Then slice into thin rounds, working quickly.

PERFECT PINWHEELS