Lemon Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">3 tbsp fresh lemon juice</li><li class="ingredients-single-item">Yellow food coloring (optional)</li><li class="ingredients-single-item">60g granulated sugar (for rolling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cling film/plastic wrap</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour and salt until well combined. This even distribution prevents pockets of salt in your finished cookies and ensures proper structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter and 150g sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step - proper creaming incorporates air into the mixture, resulting in tender cookies with the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg, vanilla extract, and half of the lemon zest to the butter mixture. Beat until completely incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture on low speed, mixing just until combined. Overmixing develops gluten, which can make your cookies tough rather than tender and crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half (about 400g each). Return one half to the mixing bowl and add the remaining lemon zest, lemon juice, and a few drops of yellow food coloring if desired. Mix until well incorporated - this will be your lemon-flavored dough. The acid in the lemon juice works with the butter to create an extra tender, flavorful dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place each dough portion between two sheets of parchment paper and roll into a rectangle approximately 25cm x 30cm and about 5mm thick. Try to keep the edges as straight as possible. Chill both dough sheets in the refrigerator for 15 minutes until firm but still pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the doughs from the refrigerator and peel off the top parchment from each. Place the lemon dough (still on its bottom parchment) on your work surface. Carefully flip the plain dough onto the lemon dough, lining up the edges as best you can. Gently press the doughs together and trim any uneven edges with a knife.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge closest to you, use the bottom parchment paper to help you roll the dough into a tight log, similar to a Swiss roll. The tighter you roll, the more distinct your pinwheel pattern will be. If the dough cracks a bit, gently press it back together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the remaining 60g of sugar on a clean surface and roll your dough log in it until completely coated. The sugar creates a beautiful sparkly exterior and adds a pleasant crunch to the finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap the log in cling film and refrigerate for at least 2 hours or overnight. This resting time allows the flour to fully hydrate and the flavors to develop, while also firming the butter for clean slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to bake, preheat your oven to 180°C and line two baking sheets with parchment paper. Remove the dough log from the refrigerator and let it sit for about 5 minutes to slightly soften (this prevents cracking when slicing).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a sharp knife, slice the log into rounds approximately 6mm thick, turning the log slightly after each cut to maintain the round shape. Place the cookies on the prepared baking sheets about 3cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 10-12 minutes until the edges are just barely golden - look for a slight firmness when gently touched, but not browning. The cookies will continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These delightful lemon pinwheels can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months. You can also freeze the unbaked log for up to 3 months - just slice and bake directly from frozen, adding 1-2 minutes to the baking time.</li></ol>