Lemonade-flavored "Twirl" cookies
Votes: 1
Time: 6 hours 30 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 88, total fat 4 G., saturated fats 2 G., proteins 3 G., carbohydrates 10 G., fiber 0 G., cholesterol 15 mg, sodium 49 mg, sugar 5 G.
Calories 88, total fat 4 G., saturated fats 2 G., proteins 3 G., carbohydrates 10 G., fiber 0 G., cholesterol 15 mg, sodium 49 mg, sugar 5 G.
The flavor of these cookies is as vibrant as their appearance. Yellow gel food coloring gives them a rich color, and the lemon jelly mix infuses them with a delightful citrus flavor, enhanced by fresh lemon zest. They look absolutely stunning and festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour + extra for dusting
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 165 g unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 1/4 tsp lemon extract
- 1/4 cup dry lemon jelly mix (from 3 oz package)
- 2 tbsp finely grated lemon zest (2 lemons) + 1 tsp lemon juice
- 0.5 tsp lemon yellow gel food coloring
- 2 tablespoons of yellow decorative sugar
- 1 tbsp coarse white sugar
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, salt, baking powder, and baking soda. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the vanilla and lemon extracts. Reduce the mixer speed to low and beat in the flour mixture until fully incorporated.
- Transfer half the dough to a large piece of plastic wrap, form it into a disk, and wrap it up. Add the remaining 2 tablespoons of lemon jello mixture, lemon zest and juice, and yellow food coloring to the dough and stir until smooth. Transfer the dough to another piece of plastic wrap, form it into a disk, and wrap it up. Refrigerate both disks to set, at least 2 hours or overnight.
- On a lightly floured work surface, roll each dough disk into a 25x27cm rectangle. Place the plain dough on top of the lemon dough and trim the edges. Sprinkle with 1 tablespoon of brown sugar and gently spread to evenly coat the dough. Roll up the long side. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Combine the remaining 2 tablespoons lemon jello mixture, 1 tablespoon brown sugar, and coarse white sugar in a bowl; cover with a sheet of parchment paper. Roll the dough in the sugar mixture, pressing until it adheres. Slice the roll into 1/2-inch-thick slices; arrange them 1/4-inch apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
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