Tuesday, December 06, 2011

Ginger Lemon cookies

I tried out some slightly fancy cookies yesterday. Ginger-lemon pinwheels! You make two doughs, one with brown sugar and molasses and spices and an egg yolk, and one with white sugar and lemon zest and the egg white.

You have to chill the doughs, roll them out flat, chill them again, somehow get one layer on top of the other, roll them up together and freeze them for a bit, till the whole log is firm enough to slice into these cool swirly cookies.

Tips from our test kitchen: Do actually try to get your dough rolled out to a rectangle, and do try to get your rectangles sort of even! That way your cookies will all have the same number of swirls! Also, we used margarine because that was easy, but next time it will be butter, because the soft margarine doesn't harden in the fridge (duh) and I think the dough would have been easier to handle in all that chill/roll/slice business if it had had butter in.

Very tasty and good, but I'm not sure these will be our cookie exchange cookies. Must keep doing research!


  1. Syd used butter, but the dough was really dry, and we had quite a time getting it rolled up.
    Syd says she thinks there should be less flour in the ginger part. We also had to leave it out of the fridge for quite a while until it was soft enough to roll out.
    Also the cookies were sort of chewy, not crisp. They tasted okay, but were a bit disappointing.


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