Plan ahead for these attractive special-occasion cookies,
as the dough needs to chill overnight.
black and white
pinwheels
Place flour, baking powder, and salt in a mixing bowl.
Reserve. Melt unsweetened chocolate in a double
boiler over lightly simmering water.
Place butter in the Cuisinart
™
mixing bowl. Insert the flat
mixing paddle. Turn to speed 2 for 10 seconds and
then increase to speed 4 for an additional 10 seconds
to cream the butter. Scrape the paddle and bowl well.
Turn to speed 2 and add the sugar. Once all the sugar is
added, increase the speed to 4 and mix until fluffy,
another 20 to 25 seconds. Scrape the paddle and bowl
well. Turn speed to 2 and add the eggs, one at a time,
increasing speed to 4 for about 10 seconds after each
egg is added to fully incorporate (turn speed down to 2
before adding next egg). Add the vanilla. With the
stand mixer running on speed 1, add dry ingredients in
2 to 3 additions. Once all the dry ingredients have been
added, increase speed to 3 for about 10 seconds until
the mixture is completely homogenous.
Remove dough and divide in half. Place one half back in
the mixing bowl. Turn to speed 3 and pour in the
melted chocolate. Mix until the chocolate is completely
incorporated into the dough, about 45 seconds.
Divide both doughs in half again and press into flat
squares approximately 5½”x 5½” (14 x 14 cm). Wrap in
plastic and refrigerate to chill for about an hour.
When dough is adequately chilled, roll each out into a
large rectangle about
1
⁄
8
” (0.3 cm) thick onto sheets of
lightly floured waxed paper (rectangle should be
approximately 16”x12” [41 x 30 cm]). Carefully turn out
the chocolate dough rectangle directly on top of the
white dough rectangle. Using the wax paper as a guide,
roll the two doughs together tightly, jelly-roll style. Wrap
the roll in plastic and refrigerate at least 2 hours,
preferably overnight.
When ready to bake, preheat oven to 350°F (180°C)
and line baking sheets with parchment paper.
Place cookie log onto a cutting board. With a sharp
knife, cut the log into ¼” (0.6 cm) slices. Arrange
cookies on lined cookie sheets. Bake for about 13 to 15
minutes, turning baking sheet halfway, until cookies are
lightly golden on the edges. Transfer cookies to a wire
rack. Once cool store in an airtight container.
1.5 L
6 cups unbleached,
all-purpose flour
5 ml
1 teaspoon baking
powder
5 ml
1 teaspoon salt
85 g
3 ounces unsweetened
chocolate
500 ml 2 cups unsalted butter,
at room temperature
750 ml 3 cups granulated sugar
4
large eggs
10 ml
2 teaspoons pure
vanilla extract
Makes about 96 cookies
The fresh flavours of lemon, lime and orange flavour these classic sugar cookies.
citrus
Sugar cookies
Preheat oven to 350°F (180°C). Line baking sheets with
parchment.
Place the flour, baking soda, and salt in a medium bowl.
Reserve.
Place the butter and shortening in the Cuisinart™
mixing bowl. Insert the flat mixing paddle. Turn to speed
2 for about 10 seconds and then increase to speed 4
for an additional 10 seconds to cream the butter and
shortening. Scrape bowl and paddle. Turn speed back
to 2 and slowly add the 3 cups (750 ml) of sugar,
increasing to speed 4 for about 30 seconds until the
mixture is light and fluffy. Scrape the bowl and paddle.
Turn to speed 2 and add the syrup. Add eggs one at
a time with the stand mixer running on speed 2,
increasing to speed 4 for 15 seconds to incorporate
each egg. Scrape bowl and paddle. Add the vanilla.
Add the dry ingredients in 3 additions, pushing the Fold
button to incorporate. Finally, with the stand mixer
running on speed 2, add the zests. Mix on speed 3 for
an additional 15 to 20 seconds until smooth.
Using 1½ tablespoons (25 ml) of dough, shape into
round balls and dip in remaining sugar to coat (you
may use a #40 ice cream scoop). Arrange balls on
parchment-lined baking sheet 2½ inches (6.5 cm) apart.
Press each ball gently with the bottom of a flat glass.
Bake in preheated 350°F (180°C) oven for 10 to 12
minutes, until crackled and just beginning to turn
golden. Remove from oven, let cool on baking sheet for
2 to 3 minutes, then transfer to a wire rack to cool
completely. Store between sheets of waxed paper in an
airtight container.
1.5 L
6 cups unbleached,
all-purpose flour
15 ml
1 tablespoon baking soda
3.75 ml ¾ teaspoon salt
175 ml ¾ cup unsalted butter,
at room temperature,
cut into 12 pieces
175 ml ¾ cup vegetable shortening
(preferably non-hydrogenated)
750 ml 3 cups granulated sugar plus
¾ cup for rolling
175 ml ¾ cup Lyle’s Golden Syrup
®
(may use light corn syrup)
3
large eggs
7 ml
1½ teaspoons pure vanilla
extract
zest of 2 lemons (bitter white
pith removed), finely chopped
zest of 2 limes (bitter white
pith removed), finely chopped
zest of 2 oranges (bitter white
pith removed), finely chopped
Makes about 60 cookies
