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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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These pretty pinwheel cookies have tempting swirly layers of orange and chocolate. I really mess up my kitchen whenever I bake a batch, but the smiles on the faces of family and friends enjoying them makes it all worthwhile. Paulette Morgan, Moorhead, Minnesota Ingredients:
1 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup sugar |
1 egg |
1 tablespoon grated orange peel |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1 package (3 ounces) cream cheese, softened |
1/2 cup confectioners' sugar |
1/4 cup orange juice |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
2. Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool.
3. On a floured surface, divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.
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