Chocolate and Orange Pinwheel Cookies
- Ready In:
- 1hr 24mins
- Ingredients:
- 12
- Yields:
-
96 cookies
- Serves:
- 48
ingredients
-
FOR THE BASE
- 236.59 ml unsalted butter, room temperature
- 85.04 g package cream cheese, room temperature
- 236.59 ml granulated sugar
- 1 large egg
- 19.71 ml orange zest, minced
- 4.92 ml vanilla extract
- 828.06 ml all-purpose flour
- 4.92 ml salt
-
FOR THE FILLING
- 236.59 ml semi-sweet chocolate chips
- 85.04 g package cream cheese, room temperature
- 118.29 ml powdered sugar
- 59.14 ml orange juice
directions
- 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.
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