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Icebox cookies are ideal for Sun Oven baking. Keep the dough in the freezer and bake as many, or as few, cookies as you want on any given day.

Sun Oven Ginger-Lemon Pinwheel Cookies

(adapted for the Sun Oven from Cooking Light Way to Bake)

Ingredients

Ginger Dough:

1/4 cup unsalted butter, softened

1/3 cup packed dark brown sugar

1/4 cup molasses

1 large egg yolk

1 1/3 cup scant all-purpose flour (6 ounces)

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

dash ground allspice

Lemon Dough

5 tablespoons unsalted butter, softened

2/3 cup sugar

1 large egg white

2 teaspoons grated lemon zest

3/4 teaspoon vanilla extract

1 1/3 cup scant all-purpose flour (6 ounces)

1/4 teaspoon salt

Preparation

Prepare the ginger dough: In a medium bowl, use an electric mixer to beat together the butter and brown sugar until well combined, about 3 minutes. Beat in the molasses and the egg yolk until well blended. In a small bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, and allspice. On low speed, beat the dry ingredients into the butter mixture until just combined. Form the dough into a ball, wrap it with plastic wrap, and refrigerate for 30 minutes.

Prepare the lemon dough: In medium bowl, beat together the butter and sugar until blended, about 3 minutes. Add the egg white and beat until blended. Beat in the lemon zest and the vanilla. In a small bowl, whisk together the flour and salt. On low speed, beat the dry ingredients into the butter mixture until just combined. Form the dough into a ball, wrap it with plastic wrap, and refrigerate for 30 minutes.

Unwrap the ginger dough and roll it between two sheets of plastic wrap into a 13 x 18 1/2-inch rectangle; refrigerate 10 minutes. Unwrap the lemon dough and roll it between two sheets of plastic wrap into a a 13 x 9-inch rectangle; refrigerate 10 minutes. Carefully stack the ginger dough on top of the lemon dough leaving a 1/2-inch boarder along one long edge. Starting from the long side without a boarder, roll the dough up jelly-roll style. Seal the long edge. Cover with plastic wrap and freeze for 30 minutes.

Set Sun Oven out to preheat while the dough is in the freezer.

Line 1 to 3 stackable baking racks with parchment paper or silicone liners.

Unwrap the dough and use a sharp knife to cut into as many 1/4 inch slices as you want to bake, about 8 per baking rack. Arrange the cooking 1 inch apart on the prepared baking racks. Bake until set and lightly browned, 10 to 15 minutes. If baking more than one rack at a time the top racks will bake slightly faster.

Keep any unused dough well wrapped and frozen for future use.

Makes 40 cookies.

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