Orange Mocha Pinwheels

Orange Mocha Pinwheels
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These slice-and-bake cookies are a good choice to include in a holiday cookie assortment when mailing to someone. They are crisp and firm and should not break if packed properly.
40 min
Prep Time
5:00
Total Time
48 cookies

Ingredients

1/2 cup
sugar
1/2 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1 1/2 cups
all-purpose flour
1/2 teaspoon
baking powder
1/4 teaspoon
salt
1 (1-ounce) square
unsweetened baking chocolate, melted, cooled
1 teaspoon
instant espresso powder
1 tablespoon
freshly grated orange zest

Directions

  1. Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed.
  2. Combine melted chocolate and espresso powder in another bowl. Add half of dough to chocolate mixture; beat until well mixed. Add orange zest to plain dough in bowl; beat until well mixed.
  3. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 2 hours.
  4. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with orange-flavored dough. Place orange-flavored dough on top of chocolate dough; gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side. Wrap in plastic food wrap. Refrigerate at least 2 hours until firm.
  5. Heat oven to 375°F.
  6. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. Remove from cookie sheets; cool completely.

Recipe Tips

To keep cookies round when slicing, turn roll 1/4 turn after each slice.

Nutrition Facts (1 cookie)

Calories
45
Cholesterol
10mg
Carbohydrates
5g
Protein
1g
Fat
2.5g
Sodium
40mg
Dietary Fiber
0g

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