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Orange Mocha Pinwheels




Source of Recipe


Internet


List of Ingredients




1/2 cup granulated sugar
1/2 cup Butter, softened*
1 large egg
1 teaspoon vanilla extract
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 peel



Recipe



Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed. Combine melted chocolate and espresso powder in small bowl. Add half of dough to chocolate mixture; beat until well mixed. Add orange peel to plain dough in bowl; beat until well mixed. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 2 hours. 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 until firm (at least 2 hours). Heat oven to 375°F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.

Makes 4 dozen cookies.

*Substitute Soft Baking Butter with Canola Oil right from the refrigerator.

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