Chocolate Orange Pinwheel Cookies Recipes

Steps:

• 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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Steps:

• In a mixing bowl, cream together the butter, cream cheese and sugar.
• Add the eggs, orange rind, and vanilla; mix well.
• Combine flour, salt and baking powder; add to the creamed mixture and blend well.
• Cover and chill for at least 4 hours; make sure dough is firm.
• In the mean time, 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 12"x11" rectangle. Spread filling over rectangles of dough. Carefully roll up into tight jelly roll logs. Wrap logs in waxed paper.
• Chill overnight.
• Remove waxed paper; cut rolls into 1/4" slices. Place slices on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until lightly browned.
• Remove cookies to wire racks to cool.

Steps:

• 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.

Steps:

• In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
• Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
• Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.