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Chocolate-orange spirals

2
Points®
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
36
Difficulty
Moderate
With their spirals of chocolate and orange-flavored dough, these eye-catching pinwheel cookies make a great treat for just about any kind of get-together or celebration. You can also turn them into a fun food gift or bake sale item—pack them in clear cellophane bags tied with orange ribbons for a decorative touch. If you want to make them in advance, the log of unbaked dough can be frozen up to 3 months. You can then cut off as many slices of the frozen dough as you like and freshly bake them. Be sure to add a few minutes to the baking time.

Ingredients

All-purpose flour

1 cup(s)

Baking soda

¼ tsp

Table salt

⅛ tsp

Unsalted butter

4 Tbsp, softened

Sugar

⅔ cup(s)

Egg whites

1 large

Vanilla extract

1 tsp

Orange zest

1 tsp, grated

Orange juice

1 tsp

Unsweetened cocoa powder

2 Tbsp

Semisweet chocolate

½ oz, or bittersweet, grated

Instructions

  1. Stir together the flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter and sugar in a medium bowl until well blended. Add the egg white and vanilla; beat until smooth. Add the flour mixture and beat just until blended. Transfer half of the dough to a small bowl and stir in the orange zest. Stir the orange juice, cocoa powder, and grated chocolate into the remaining dough.
  2. Pat the chocolate dough into a rectangle on a 12-inch-long piece of plastic wrap. Cover with another piece of plastic wrap. Roll out the dough to form a 5 x 8-inch rectangle. Repeat with the orange dough. Refrigerate the doughs about 5 minutes. Remove the top sheets of plastic wrap from the doughs. Flip the orange dough on top of the chocolate dough; remove the plastic wrap. Using the bottom sheet of plastic wrap to help you and beginning with a long side, roll up the dough, jelly-roll style, to form a tight log. Wrap in the plastic wrap and roll into a 9-inch-long log. Refrigerate until firm, at least 4 hours or up to 2 days.
  3. Meanwhile, place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
  4. Cut the log into 1⁄4-inch-thick slices, making a total of 36 slices. Place on the baking sheets about 1 inch apart. Bake until golden brown, 8 – 10 minutes, rotating the baking sheets halfway through the baking. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per ser serving.

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