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Christmas cookies dough leftover
I just came up with the idea for this page
when baking Pinwheel Christmas cookies with my daughter. There are
always leftovers from cutting cookies and these would normally end up in the bin. But last
time my daughter collected all the small pieces together and shaped them into a log.
"Could we bake this?" she asked. Of course a lump of dough of this size
wouldn't be baked through evenly so I decided to cut it
into small pieces. I did that and suddenly realised that cookies look
totally cool and funky. There is a marble pattern which differs slightly
from one cookie to the other. I baked them and got small cookies which
have a great yummy taste and fit perfectly onto a saucer just beside a
coffee cup.
Honestly, it is a shame to throw away all
dough leftovers when you can bake more yummy cookies. They don't look as
pretty as Pinwheel cookies, but hey with their unique marble patterns
and yummy taste the cookies are pretty decent and team with coffee
really well. They
could be stored in an airtight container for at least 2 weeks, and when
you run out of Pinwheel cookies these marble cookies will replace them
perfectly :)
Method (step by step)
how to use Christmas cookies dough leftover:
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When you bake Pinwheel cookies you need to
roll (4mm/0.157in thick) both halves
of dough
separately on a
baking parchment to prevent sticking. In case that you don't have
the paper just flour a working surface well.
Don't forget to flour the rolling pin too. |
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Then you need to put
one dough at the top of another and trim the edges to form a
rectangle-like shape. The leftovers can then be used for baking marble cookies. |
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STEP 1:
Collect small pieces which are left from trimming and shape
them into a log. Before baking wrap the log into
a plastic wrapper and leave it in a refrigerator for at least 30
minutes. The surface of cookies will be much smoother if you cut
a log straight from the refrigerator. |
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STEP 2:
After 30 minutes of cooling start cutting the log. Use metal spatula or thin,
sharp knife. Both should be floured before use to prevent sticking.
Marble pattern is differs from one
end.... |
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STEP 3:
...to the other.
The thickness of cookies is entirely up to a particular taste. Thin sliced will be baked into
thin, crisp cookies. Thick
sliced will be baked into thick and softer cookies.
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STEP 4:
Every cookie has a slightly
different marble pattern and that is why every cookie is unique. Put
them on a greased baking sheet 2.5 cm/1in apart. Bake them for 9 minutes
on 150C fan/170C/gas mark 3/338F or until cookies are just golden
around the edges or firm to touch. |
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STEP 5:
Here are the yummy baked marble Christmas
cookies. Store them in an airtight container, or they will
become soggy and soft.
Serve them with your favorite cup
of coffee. |
Our coffee choice for
Christmas cookies dough leftovers:
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cappuccino |
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espresso |
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cafe latte |
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Turkish
coffee |
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Baking tips:
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The dough could be frozen and used straight from the freezer.
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For cutting use a sharp knife or metal
spatula, but both should be floured before use to prevent sticking.
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Cookies are baked when golden around the edges
and firm to touch.
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Store cookies in an airtight container to keep
them fresh.
Good to know:
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