Raspberry and lemon pinwheels and whirlybirds
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1 cup defrosted or fresh raspberries
1 cup plus 3 TBS flour
1/4 tsp baking powder
1/8 tsp salt
9 TBS (1 stick) butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 tsp almond extract
1 tsp lemon zest
Puree raspberries in food processor. Use the back of a spoon to press them through a strainer to remove seeds. Separate 2 TBS of puree.
Mix 1 cup flour, baking powder, and salt.
Put butter in large mixing bowl and beat with electric mixer on medium speed for 15 seconds. Add sugar and beat until blended, approx. 1 minute. Mix in egg yolk, vanilla and almond extract. Add flour mixture and mix until smooth dough.
Remove half the dough to a medium bowl and stir in lemon zest. On low speed, mix 2 TBS of raspberry puree and the remaining 3TBS of flour into the dough. Form each piece of dough into a five inch disk. Wrap each in plastic wrap and refrigerate until firm, about an hour.
Roll each piece of dough out between two sheets of wax paper into a rectangle about nine by six inches, about 1/8 inch thick. Use a pastry brush to brush egg white lightly on the lemon dough. Wax paper side up, press the raspberry dough on top. Trim the edges and discard the top piece of wax paper.
To form pinwheels, roll the two layers of dough into a tight cylinder, starting on a long side and removing the remaining piece of wax paper as you roll. Gently press the seam along the length of the roll to seal it and trim any ragged edge. You will have to roll about nine inches long. To form whirlybirds, roll the stacked dough from the long sides from each end ot the center, forming two thin rolls that are attached. Remove the wax paper as you roll.,. roll will be about nine inches long. Freeze either roll unbacked or refrigerator for about one hour until cold and firm then slice and back the cookies……
350 DEGREES, slice into 1/4 slices. Cookies about ten minutes
Makes 36 cookies.
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