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 make it all worthwhile. — Paulette Morgan, Moorhead, Minnesota
Ingredients
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon salt
- filling:
- 1 cup semisweet chocolate chips
- 3 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/4 cup orange juice
Directions
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
- Meanwhile, 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 12x10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
- 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.
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