Browse by
Browse by
Browse by
Browse by
Chocolate Orange Pinwheel Cookies
Member Submitted Recipe
Food Blogger Recipe
Chocolate Orange Pinwheel Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

These swirly cookies are easier to make than you might think…and look great on a cookie platter.  The espresso powder in the chocolate dough won’t add a coffee taste, but will enhance the chocolate flavor.

Prep time
0:30
Bake/Cook time
0:10
Plan for

Chill for 30 minutes

Yield
48 cookies
Sign in to post a comment
Chocolate Orange Pinwheel Cookies
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:10
Plan For

Chill for 30 minutes

Yield :
48 cookies

INGREDIENTS

  • 3 cups unbleached, all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, melted and cooled slightly
  • 1/4 teaspoon espresso powder
  • 1 tablespoon Dutch-process cocoa
  • 1/4 teaspoon orange extract
  • 1 tablespoon orange zest
  • 2 teaspoon freshly squeezed orange juice
  • 1 egg white
  • 1 teaspoon water

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
  2. In a large bowl, cream butter and confectioner’s sugar together until fluffy.  Beat in eggs and vanilla.  In three additions, add in the flour on low speed.
  3. Divide dough in half.  To one half, mix in melted chocolate, espresso powder and cocoa.  To other half, mix in orange extract, zest and juice.  Wrap each half in plastic wrap and refrigerate for 30 minutes.
  4. Roll each half of dough on separate sheets of lightly floured waxed paper to rectangles 1/8" thick.  Whisk egg white and water with a fork.  Lightly brush top of one of the rolled dough halves with egg wash.  Invert the other half of dough on top of egg washed dough; peel off top waxed paper.
  5. Roll dough from the long end to form a log.  Wrap in waxed paper and freeze for 30 minutes.
  6. Meanwhile, preheat oven to 350°F.
  7. Remove dough from the freezer and with a sharp knife, slice crosswise into 1/4" thick rounds.  Place on parchment-lined cookie sheets and bake for 10 minutes.  Cool on cookie sheet for 2 minutes, then remove to a cooling rack to cool completely.  (Place remaining dough back in the freezer between batches.)

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

Shout Out To Our Baking Friends
    ::    erika morey    ::    Channing    ::    jennx4    ::    lekeisha b    ::    Lasondra Doup    ::    MamaHeather    ::    lori lynn    ::    Chef Patt Everest    ::    marianne h    ::    jaimem    ::    Boeke42    ::    Mama D    ::    Kristina D    ::    Tina    ::    Jennifer M    ::    Fatima Miranda    ::    monicah    ::    Christine A    ::    Edward W    ::    Christine C
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.