Chocolate Orange Pinwheel Cookies
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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: 30 minutes
Rest time: 1 hour
Bake Time: 10 minutes/batch
Yield: 48 cookies
3 cups unbleached, all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
1 & 1/4 cup powdered sugar
2 eggs
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, melted and cooled slightly
1/4 teaspoon espresso powder
1 TBSP Dutch-process cocoa
1/4 teaspoon orange extract
1 TBSP orange zest
2 teaspoons freshly squeezed orange juice
1 egg white
1 teaspoon water
In a medium bowl, whisk together the flour, baking powder,
and salt. Set aside.
In a large bowl, cream the butter and confectioner’s sugar
together until fluffy. Beat in the eggs
and vanilla. In three additions, add in
the flour on low speed.
Divide the dough in half.
To one half, mix in the melted chocolate, espresso powder, and
cocoa. To the other half, mix in the
orange extract, zest, and juice. Wrap
each half in plastic wrap and refrigerate for 30 minutes.
Roll each half of dough on separate sheets of lightly
floured waxed paper to rectangles 1/8" thick. Whisk the egg white and water with a
fork. Lightly brush the top of one of
the rolled dough halves with the egg wash.
Invert the other half of the dough on top of the egg washed dough; peel
off the top waxed paper.
Roll the dough from the long end to form a log. Wrap in waxed paper and freeze for 30
minutes.
Meanwhile, preheat the oven to 350.
Remove the 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 the cookie sheet for 2 minutes, then
remove to a cooling rack to cool completely.
(Place the remaining dough back in the freezer between batches.)
