Monday, December 7, 2009
Christmas Baking Veganized: Pinwheels
These cookies are my favourites of the many, many kinds of sweets that pour from my mother's kitchen over the holidays. They are a humble cookie, really. Not too sweet, not too fancy. Just pretty to look at and fun to eat. I'd never made them myself until tonight. I'd asked my mom for her recipe this weekend, figuring it was high time I tried to make a vegan version. I'm pleased to report that the veganized version is completely indistinguishable from the original. These babies are just as delicious as their eggy ancestors. If you are doing some holiday baking, I highly recommend adding these to your roster.
Two important warnings!
1. To make these, you will need either wax paper or parchment paper. YOU WILL NEED IT! Don't think you can just roll this cookie dough out on a floured counter top like it's pizza dough. This is too delicate for that. It will fall apart and you will be sad. Get the wax or parchment paper and save yourself an ocean of tears.
2. These take a looooooong time to make. For most of that time you won't be actively baking. You'll be sewing, or sleeping, or watching Battlestar Galactica. However, if you need something quick to whip up, this is not the recipe for you! The dough has to sit for an hour initially and then when it's rolled up it needs to be refrigerated overnight (6-8 hours).
1/2 cup vegan margarine (I used Earth Balance)
3/4 cup sugar
egg replacer equivalent to 1 egg (I'm holding mine in the photo, it came from Bulk Barn, but they have it everywhere)
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 square unsweetened baking chocolate
Cream butter and sugar together, then beat in egg and vanilla.
Add dry ingredients and mix well. If mixture is too crumbly, add a tiny bit of water. It should be a workable blob of dough.
Melt chocolate square.
Divide dough in half, and add chocolate to one half. Mix until chocolate is completely blended in.
Form dough into 2 balls, then wrap in waxed paper and chill for 1 hour.
Roll each ball of dough onto waxed paper or parchment paper. I put the dough between two pieces of parchment paper and rolled it that way, so it wouldn't stick to my rolling pin.
Stack two slabs of dough on top of one another and press them gently together.
Roll up the sheets of dough to make one long cylinder of dough.
Wrap the rolled dough in waxed paper and chill overnight.
Slice into thin slices.
Bake on greased or parchment paper lined sheet 375F for 8 to 10 minutes.
Makes just over a dozen cookies.
-I have no notes. I just finished a quilt that I have to give to someone tomorrow and a small section of stitches have unravelled. I need to fix them right now and that is distracting me from anything else. So, if you'll excuse me, I've got a date with a needle and thread.