Twelve Days of Christmas | Day 9 | Lemon-Ginger Pinwheels
The combination of ginger, molasses and tart lemon creates a delicious burst of flavor in your mouth!
Lemon-Ginger Pinwheels
Gluten-free with Dairy-free options
Ingredients:
1 1/2 cups butter or butter substitute
2 eggs or equivalent egg replacer
2 packages organic, gluten-free Sugar Cookie Mix from The Pure Pantry
1 teaspoon lemon rind
2 teaspoons lemon juice (reserve additional juice for lemon glaze)
1/8 teaspoon salt
2 tablespoons molasses
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Lemon Glaze:
1 cup confectioner’s sugar
2-3 tablespoons lemon juice
1. In large mixing bowl, cream butter or butter replacer with electric mixer. Add eggs or egg replacer and blend to combine. Add two packages of Sugar Cookie Mix and blend on low speed. Divide dough into two equal portions, keeping one portion in the bowl and placing the other portion aside on waxed paper.
2. Add 1 teaspoon lemon rind, 2 teaspoons lemon juice and 1/8 teaspoon salt to dough and blend until combined. With hands form into ball and flatten to disk. Cover with waxed paper and refrigerate.
3. Place remaining dough in bowl. Add molasses, cinnamon, ginger and cloves and beat until blended. With hands form into ball and flatten to disk. Cover with waxed paper and refrigerate for 10 minutes.
4. To make the pinwheel: roll lemon and ginger dough separately making two 10 x 8″ rectangles. Place the ginger dough onto the lemon dough and roll up from one of the long sides pinching edges to seal. Wrap in clear plastic wrap and chill for 1 hour (or up to 24 hours).
5. Remove dough from refrigerator. Cut into 1/4-inch slices. Place 1 inch apart on a cookie sheet lined with parchment paper. Bake until lightly browned on lemon section. Cool on cookie sheet for 3-5 minutes before moving to a wire rack to cool completely.
6. For lemon glaze: mix powdered sugar reserved lemon juice. Spread on top of cookies and let dry.
