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Christmas: Chocolate Ginger Pinwheels




Source of Recipe


by Laurel, from 2005 Star Tribune Holiday Christmas Cookie Contest/Paula Gerlach of Minneapolis


Recipe Introduction


Note: This recipe must be prepared in advance. Paula Gerlach of Minneapolis updated a cherished family tradition -- her mother's Date Pinwheels -- by adding ginger. For more punch, use the full amount of crystallized ginger.


List of Ingredients




• 1/2 c. (1 stick) plus 1 tbsp. unsalted butter, divided
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 tsp. grated fresh ginger
• 1/4 to 1/3 c. crystallized ginger
• 2 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 6 oz. bittersweet chocolate
•1/3 c. sweetened condensed milk

Recipe



In a large bowl using an electric mixer on medium-high speed, beat butter and sugar until light and creamy. Add egg and vanilla extract and beat until thoroughly combined. Reduce speed to low and mix in fresh ginger and crystallized ginger.

In a medium bowl, whisk together flour, salt and baking powder. Add flour mixture to butter mixture, mixing until incorporated. Cover with plastic wrap and refrigerate for 1 hour.

Using a rolling pin, roll dough between two sheets of waxed paper into a 10- by 15-inch rectangle. Remove top sheet of waxed paper.

In a double boiler over simmering water, melt chocolate. Remove chocolate from heat and whisk in remaining 1 tablespoon butter and sweetened condensed milk until smooth. Let chocolate filling rest for 5 to 10 minutes to thicken.

Spread chocolate filling evenly across dough, to within 1/4-inch of edges. Carefully roll dough tightly, starting at 15-inch side, removing bottom edge of waxed paper as you roll. Cut log in half, if desired, wrap rolled dough in waxed paper then in plastic wrap and chill several hours or overnight (dough can be frozen at this point for later use).

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove dough from refrigerator, lightly roll on a work surface to maintain shape and remove wrappings.

Using a thin, sharp knife, cut 3/8-inch slices. Place cookies 2 inches apart on prepared baking sheets and bake 10 minutes. Remove from oven, cool cookies on baking sheets for 2 minutes and transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.