From Daryl aka Avery:
OH, YAY! A HOLIDAY GIVEAWAY BELOW...
Sometimes it's fun to try new recipes. Last week, I found a great looking, multifaceted recipe in my Ralph's Supermarket flyer that I thought would be perfect and easy for kids to make. It's a basic butter cookie that you can dress up in lots of ways. The recipe showed how to make cinnamon pecan pinwheels, chocolate peppermint cookies, apricot button cookies, all using the same butter cookie recipe.
Well, I had my grandsons over the other day, and one of them is really into cooking. He has a burn on his arm to prove it - he showed me. It's minor. Got too close to the stove at home. We were VERY careful to keep him away from hot stuff this time around.
He chose to make the cinnamon pinwheels!
Now, talk about a mess! Oh my. Kids just can't seem to keep the flour from going everywhere, but that's another story. I'm a good floor cleaner-upper (once they are out of the kitchen and settled at the art table).
The recipe uses regular flour, but you know me. I need to make things gluten-free. This made it difficult. Gluten-free flour dough just doesn't "roll" the same as regular flour dough. Sigh. It breaks. The "stretch and give" of gluten is vital. I've proven this multiple times when making my quiche or pie shells. But the wonder of baking is that things "melt" together and ultimately taste great, so if you can get over cookies not being "beautiful," then you are ready to start celebrating.
Sugar cookie found in
Ralph’s Supermarket Flyer
Basic Butter Cookie Dough
1 ¾ sticks unsalted butter, softened
¾ cup granulated sugar
¼ teaspoon table salt
1 ½ teaspoon vanilla extract
1 large egg
2 cups all purpose flour (*gluten-free flour substitution is
equal)
In large bowl, beat butter, sugar, salt, and vanilla until
smooth (but not fluffy). Beat in egg.
Add flour (*or GF flour) and mix until incorporated.
[forgot to take this picture; it's basic]
Chill dough for 1 hour. (I only refrigerated ½ hour. I think
that was fine. And I had eager little boys.)
On floured parchment (*or GF floured parchment, if making GF
cookies), set half the dough. Press down and flour the top. Cover with another
piece of parchment and roll out into rectangle about 10 x 8. Then trim edges
straight. Repeat with second half of
dough. Slide rectangles (on parchment paper) onto a baking sheet.
OOPS. I misread this last direction when doing it,
and it was difficult to move the dough – I did it, but it was messy. So pay
attention. Keep it on the parchment paper.
Refrigerate another 20 minutes. (*GF version refrigerate about 10 minutes;
otherwise it can get “firm”).
For cinnamon
pinwheels:
Meanwhile mix 3 tablespoons softened butter, ¾ cup brown
sugar, and ½ teaspoon cinnamon in small bowl until well combined. Crumble half
of the mixture of each of the rectangles and pat to distribute. (Ralph’s recipe
also included ¼ cup chopped pecans; we elected not to use nuts.)
With long side facing you, using the parchment paper, roll
rectangles into logs. Chill until firm.
Preheat oven to 350 degrees F.
Cut logs crosswise into ¼” slices. Transfer to
parchment-lined baking sheets. Bake until barely browned, about 12
minutes. Let cool on sheets or wire
racks. Makes 3-4 dozen.
**My pinwheels spread a lot and then turned out sort of
rectangular. I think this was because the gluten-free version was a little firm
and didn’t roll into a nice round “log.” C’est la vie!
No matter what, consider setting cookies on two baking sheets.
Note: I used the
trimmed edges for regular sugar cookies. I rolled the dough together, set out walnut-sized
rounds. Pressed them down, and one of my darling helpers covered them with
sprinkles. COVERED THEM. LOL!! Delicious!
AND NOW...A HOLIDAY GIVEAWAY!
LEAVE A COMMENT ABOUT SOME COOKING MESS
(OR CREATIVE MESS) YOU'VE MADE
(OR CREATIVE MESS) YOU'VE MADE
AND REMEMBER TO INCLUDE YOUR EMAIL.
ONE COMMENTER WILL WIN A BOOK LATER ON THIS WEEK!
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