Monday, April 14, 2014

Orange & Vanilla Pinwheels

Over the next few weeks, I am going to be featuring recipes using these beauties:


These my friends are Ballard Extracts, a local company that will soon be offering these wonderful flavorings. I was sent samples of their vanilla, orange, lemon, coffee and chocolate extracts to experiment with.

First up: orange and vanilla.


These pinwheels are a take on one of my favorite Christmas cookies from The Cooky Book. That recipe swirls together vanilla and pink peppermint doughs. Let's make those pinwheels springy (totally a word) by swapping the peppermint for a refreshing orange extract. 

This is a slice and bake situation.




The vanilla extract is warm and well developed and the orange offers a brightness of fresh citrus flavor without being overpowering or medicinal (a problem I have had with lemon and orange extracts in the past.) These flavors work perfectly in these creamsicle inspired cookies.

Orange & Vanilla Pinwheels
makes about 2 dozen 1/4" cookies
**adapted from The Cooky Book (originally a Christmas cookie with swirled vanilla/red peppermint flavored doughs)

Vanilla Dough
1 1/3 c AP flour
1/4 c granulated sugar
1 egg yolk
1 stick butter, softened
1 t vanilla extract

Orange Dough
1 1/3 c AP flour
1/4 c granulated sugar
1 egg yolk
1 stick butter, softened
1 t orange extract
3(+/-) drops each yellow and red food coloring (depending on what kind of food dye you use you may need more or less than 3 drops each to achieve the color you want... start conservatively and add more if necessary)

granulated sugar (for coating sides)
- - -
1. Make the vanilla dough: in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until smooth; add vanilla extract and egg yolk, mixing until just incorporated; add flour and mix on medium speed until the dough begins to clump together
2. Wrap the vanilla dough in plastic wrap and refrigerate while you make the orange dough
3. Make the orange dough: in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until smooth; add orange extract, food coloring and egg yolk, mixing until just incorporated; add flour and mix on medium speed until the dough begins to clump together
4. Wrap orange dough in plastic wrap and chill for 30 minutes
5. Dust two cutting boards with flour and roll out each dough into a rectangle about 1/4" thick (try and make the rectangles the same size, measuring if you like)


6. Carefully roll the orange dough around a floured rolling pin and place it on top of the vanilla dough, lining up the edges (if the dough tears or any holes form just patch them with any extra dough)


7. With the longest side of the rectangle facing you, begin to roll the dough away from your body into a tight cylinder
8. Cover the roll of dough with plastic wrap and refrigerate for at least 1 hour
9. When you are ready to bake pre-heat the oven to 325F and line two baking sheets with parchment paper
10. Cut dough into 1/4" slices, roll the edges in granulated sugar and place 2" apart on the prepared baking sheets
11. Bake at 325F for 18-20 minutes, edges will just begin to brown

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