Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon lime zest
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
4. Add the egg and vanilla extract and mix until combined.
5. Add the dry ingredients and mix until just combined.
6. Add the coconut, lime juice, and lime zest and mix until just combined.
7. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
8. On a lightly floured surface, roll out one of the disks of dough into a 12-inch circle.
9. Cut the circle into 12 wedges. Roll each wedge up from the wide end to the narrow end. Place the cookies on the prepared baking sheet.
10. Repeat with the remaining disk of dough.
11. Bake for 12-15 minutes, or until the edges are lightly golden brown.
12. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: 24 cookies
Nutritional Information (per cookie):
Calories: 120
Fat: 6 g
Carbohydrates: 15 g
Protein: 1 g
Substitutions for Ingredients:
- Unsalted butter: Margarine or coconut oil
- Granulated sugar: Coconut sugar
- Light brown sugar: Dark brown sugar
- Sweetened shredded coconut: Unsweetened shredded coconut
- Lime juice: Lemon juice
Variations:
- Replace the lime juice and zest with orange juice and zest for an orange-flavored cookie.
- Add 1/4 cup of chopped nuts or dried fruit for a crunchy or chewy texture.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Refrigerate the dough for at least 1 hour before rolling out to make it easier to work with.
- Roll the dough out to an even thickness for even baking.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a bowl of freshly squeezed lime juice for dipping.
- Arrange the cookies on a plate with a few sprigs of fresh mint.
Garnishes:
- Sprinkle the cookies with a little extra lime zest before serving.
- Drizzle the cookies with a little melted white chocolate.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot tea.
- Pair the cookies with a scoop of coconut ice cream.
Suggested Side Dishes:
- Serve the cookies with a fruit salad or a green salad.
- Serve the cookies with a bowl of fresh berries.
Troubleshooting Advice:
- If the cookies spread too much while baking, try refrigerating the dough for longer before rolling out.
- If the cookies are too dry, try adding a little more lime juice to the dough.
Food Safety Advice:
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Do not leave the cookies out at room temperature for longer than 2 hours.
Food History:
Pinwheel cookies have been around for centuries, with variations in different cultures. The combination of coconut and lime is a classic flavor combination in many Latin American and Caribbean cuisines.
Flavor Profiles:
These cookies have a sweet, buttery flavor with a hint of lime and a subtle coconut undertone.
Serving Suggestions:
- Serve the cookies as a dessert after a meal.
- Serve the cookies as an afternoon snack with a cup of coffee or tea.
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