Lemon Fruit Swirls
- Ready In:
- 52mins
- Ingredients:
- 13
- Serves:
-
65
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, at room temperature, cut into 1/2-inch slices
- 1 large egg
- 1 teaspoon vanilla
- 4 teaspoons grated lemon peel
- 1 teaspoon lemon juice
- 1⁄2 cup finely chopped dried apricot
- 1⁄2 cup finely chopped candied citron peel or 1/2 cup lemon peel
- 1⁄2 cup finely chopped candied red cherries
- 1⁄2 cup finely chopped walnuts
- parchment paper
directions
- In a food processor, pulse together the flour sugar and salt to blend. Add in the butter slices and process into a coarse meal, as you would for a pie crust or shortbread. If you do not have a food processor you can do this by hand using a pastry blender.
- In a separate bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend. Add mixture to food processor or bowl with flour-butter mixture; whirl or stir until the dough forms a ball.
- Divide dough in half. Stir fruit and nuts into one half of the dough. Roll each half between sheets of cooking parchment into an even 8 by 16 inch rectangle, then stack the rectangles and chill until firm, about 2 hours. If this is too large to place in the fridge, roll out two 8 inch squares of each dough for a total of 4 sheets.
- Peel off the top sheet of parchment from each dough rectangle. Brush the plain dough very lightly with water. Place the sheet of fruit dough over the plain dough. Lightly press together to seal. Remove the top sheet of parchment. Trim the edges even. If necessary, let the dough warm just until pliable. Beginning with a long side, roll into a cylinder, pulling paper from dough as you roll. Discard parchment. If you rolled a full sized sheet, cut cylinder in half crosswise. Wrap each half in plastic wrap and freeze until firm, about 30 minutes, or up to 2 weeks.
- Pre-heat oven to 350 degrees.
- Unwrap half the dough at a time. Using a thin, sharp knife, cut into 1/8-inch-thick rounds. Place 1/2 inch apart on cooking parchment baking sheets.
- Bake cookies until pale golden, 12 to 14 minutes. Transfer cookies to racks to cool completely.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
<p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>