|
| .. |
got
a random food question? jump to the
boards
to get or share great recipes, cooking tips, and other kitchen advice.
|
copyright
©1999-2000
DigsMagazine.com.
|
date pinwheel cookies
|
1 2
3
continued from page 2
 13.
Untuck the wax paper from under the cutting board. Holding the
long side towards you, roll up the dough in a firm spiral.
14.
Wrap up the rolled-up dough in the wax paper and pop it in the freezer
for at least a half an hour. You can keep it frozen for longer (up to a
month), but if you don’t plan on cutting and baking the cookies within
a day, it’s a good idea to wrap another layer of plastic wrap around
the wax paper, or pop it into a ziplock baggie. Do make sure to freeze
it seam down, and let it lie flat (lest you end up with lumpy, misshapen
cookies).
15.
Repeat from step 9 with the remaining dough and filling.
| cutting
and baking |
 |
16.
Whenever you’re ready to bake, preheat the oven to 375F. While
the oven’s heating up, slice the frozen log into 1/8” thick
pieces. If you find the dough getting too soft, pop it back into
the freezer for 10 minutes or so until it’s firmed up again.
Arrange the slices on cookie sheets, leaving about an inch or so
between each cookie. Bake for ten minutes until just golden around
the edges, then cool them off on a rack before serving. |
get
the printer-friendly version
o
--------------------------->
lounge .
nourish .
host
. laze . home.
|
