Ginger-Lemon Pinwheel Cookies and Jeera Biscuits

Ginger-Lemon Pinwheel Cookies

INGREDIENTS:

Ginger Dough

• 1/4 softened butter
• 2 tbsp Splenda brown sugar mix
• 1/4 cup sugar-free syrup
• 1/4 cup egg substitute
• 1 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice

Lemon Dough

• 5 tbsp softened butter
• 1/3 cup Splenda-sugar mix
• 1/4 cup egg white substitute
• 2 tsp grated lemon rind
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1/4 tsp salt

DIRECTIONS:

1. In a bowl beat brown sugar and 1/4 cup butter with a mixer at medium speed
2. Add syrup and egg substitute and beat some more
3. Add 1 cup flour, 1/3 cup whole wheat flour, ginger, cinnamon, salt, nutmeg and allspice in butter mixture
4. Beat at a low speed, wrap dough in plastic, and freeze for 30 minutes
5. In another bowl, beat sugar and 5 tbsp butter with a mixer at medium speed
6. Add egg white, rind, and vanilla extract and beat some more
7. Add the rest of the flour and salt to the butter mixture
8. Beat at a low speed, wrap dough in plastic, and freeze for 30 minutes
9. Take out ginger dough and roll between sheets of plastic wrap (or it will stick!!) to a 13x8 inch rectangle and chill for 10 more minutes
   
10. Do the same for the lemon dough and remove top plastic wrap making sure to chill it for 10 minutes
    
11. Place the ginger dough on top of lemon dough leaving a 1/2 border along one of the long edges
12. Starting at the other long edge (with no border) roll the combined dough like a jelly roll
13. Cover roll in plastic wrap and... you guessed it! Freeze that mofo for another 30 minutes
14. Preheat oven to 350 degrees F
15. Unwrap the plastic wrap from dough and carefully cut dough into 1/4 inch slices
16. Arrange the slices on baking sheets and bake each batch for 10 minutes

Jeera Biscuits

INGREDIENTS:

• 1 cup whole wheat flour
• 1 cup flour (or millet flour)
• 1/4 cup extra virgin olive oil
• 2 tbsp Splenda-sugar mix
• 1/4 cup egg substitute
• 1 1/2 tsp salt
• 2 tbsp cumin seeds
• 1 tsp baking powder

DIRECTIONS:

1. In a medium bowl, mix sugar, oil, and egg
2. Add flour, cumin seeds, salt, baking powder, and mix like you've never mixed before
3. Roll the dough out and use your favorite cookie cutters to shape
4. Bake those cumin-happy shapes at 350 degrees F for 13 minutes