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Pinwheel Cookies

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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min.
  • Makes
    about 8 dozen

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.
Nutrition Facts
2 cookies: 119 calories, 6g fat (4g saturated fat), 19mg cholesterol, 100mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 2g protein.
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