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FERNA PINWHEEL COOKIES
Vanilla Flavored Icebox Cookies
| Ingredients |
Quantity |
| Butter |
1 piece |
| Shortening |
27 grams |
| Granulated sugar |
25 grams |
| Powdered sugar |
25 grams |
| FERNA IODIZED SALT |
8 grams |
| Eggs |
3 pieces |
| FERNA VANILLA LIQUID |
1 tsp. |
| Cake flour |
37.5 grams |
| Bread flour |
37.5 grams |
Variation: Chocolate Icebox Cookies
| Ingredients |
Quantity |
| Bittersweet chocolate |
12.5 grams |
PROCEDURE
1. Sift the flours and FERNA IODIZED SALT three
times.
2. Cream butter, shortening, FERNA VANILLA LIQUID
and the sugars until light and fluffy.
PROCEDURE
NOTE: For chocolate icebox cookies
1. Cream chocolate with butter.
2. Add eggs, one at a time.
3. Add flour mixture and blend only until there
are no traces of flour.
4. Divide the dough into three.
5. Wrap each one with plastic wrap and refrigerate
for 30 minutes.
PROCEDURE
For Pinwheel design:
1. Roll out each piece of dough to a rectangular
about 1/8-inch thick. Roll out a piece of chocolate
dough to a rectangular about 1/8-inch thick.
2. Brush a little egg white on the white dough
and place the chocolate dough on top.
3. Roll like a jellyroll and freeze the dough.
When the dough is frozen, slice each cookie
to about 1/4-inch thick.
4. Bake at 3750F for 10 to 12 minutes.
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