Cookies, Brownies, and Bars: Dozens of scrumptious recipes to bake and enjoy by Elinor Klivans

Author:Elinor Klivans [Klivans, Elinor]
Language: eng
Format: azw3
Publisher: Weldon Owen
Published: 2016-01-07T16:00:00+00:00

pink raspberry pinwheels

To make the purée for these whimsical pink-and-white swirled cookies, whirl one cup fresh or unsweetened frozen raspberries in a food processor until smooth and strain to remove the seeds.

all-purpose flour, 2 cups plus 5 tablespoons

baking powder, ½ teaspoon

salt, ¼ teaspoon

unsalted butter, 1 cup, at room temperature

granulated sugar, 1 cup

large eggs, 2 separated

vanilla extract, 2 teaspoons

raspberry purée, 3 tablespoons (see note)

MAKES 54 COOKIES

• In a bowl, sift together the 2 cups flour, the baking powder, and the salt; set aside. In a bowl, combine the butter and sugar. Using a mixer on medium speed, beat until well blended, about 1 minute. Add the egg yolks and vanilla and beat on low speed until the yolks are completely incorporated, scraping down the bowl occasionally. Slowly add the flour mixture and beat just until incorporated. Form half of the dough into a 6-inch disk; set aside. Add the raspberry purée and the 5 tablespoons flour to the remaining dough, beat until evenly colored, then form it into a 6-inch disk. Wrap both disks in plastic wrap and refrigerate for about 30 minutes.

• Whisk the egg whites until foamy. Roll out each dough disk between 2 sheets of waxed paper to about 14 by 8 inches. Slowly remove the top sheets of paper. Brush the raspberry dough with the egg white and place the vanilla dough, paper side up, directly on top of the raspberry dough. Slowly remove the top sheet of paper. Starting at the long side, roll the dough layers into a tight cylinder, peeling off the bottom sheet of paper as you go. Seal the seam, trim the ends evenly, wrap the log tightly with waxed paper, and refrigerate until firm, at least 2 hours.

• Position a rack in the middle of the oven and preheat to 325°F. Line 3 large cookie sheets with parchment paper. Cut the log into ¼ inch slices and place them 1 inch apart on the sheets. Bake, 1 sheet at a time, until the tops feel firm and the bottoms are golden, 11–13 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.

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