Chocolate And Orange Pinwheel Cookies Recipes

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

CHOCOLATE ORANGE PINWHEEL COOKIES

Steps:

• In a mixing bowl, cream together the butter, cream cheese and sugar.
• Add the eggs, orange rind, and vanilla; mix well.
• Combine flour, salt and baking powder; add to the creamed mixture and blend well.
• Cover and chill for at least 4 hours; make sure dough is firm.
• In the mean time, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth. Set aside to cool.
• On a floured surface, divide dough in half; roll each half into a 12"x11" rectangle. Spread filling over rectangles of dough. Carefully roll up into tight jelly roll logs. Wrap logs in waxed paper.
• Chill overnight.
• Remove waxed paper; cut rolls into 1/4" slices. Place slices on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until lightly browned.
• Remove cookies to wire racks to cool.

CHOCOLATE AND ORANGE PINWHEEL COOKIES

Steps:

• FOR THE BASE: In a mixing bowl, cream the butter, cream cheese & sugar, then add the egg, orange zest & vanilla, mixing well.
• In another bowl, whisk together the flour & salt, then add this to the creamed mixture & mix well. Cover & chill for 4 hours or until firm.
• FOR THE FILLING: Meanwhile, in a small saucepan, combine all the filling ingredients, then cook & stir over low heat until smooth. Set aside to cool.
• Once the base dough has chilled AND the filling has cooled, on a floured surface, divide the dough in half; roll each half into a 12-inch by 10-inch rectangle.
• Spread each rectangle with half of the cooled filling, then carefully roll up into a tight jelly roll & wrap each roll in waxed paper. Chill overnight.
• The next day, preheat the oven to 375 degrees F & set out several baking sheets.
• Remove waxed paper from the rolls & cut the rolls into 1/4-inch thick slices, placing the slices on an ungreased baking sheet.
• Bake 8 to 10 minutes or until lightly browned, then remove the cookies to wire racks to cool.