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Paradise and Pennant Candied Fruit

Chocolate Orange Pinwheel cookies

Pinwheel cookies receive an exciting makeover by adding cocoa to the dough and using ground candied orange peel for the filling. Simple and delicious.

Ingredients:

• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 1/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons baking cocoa
• 1 cup ground candied orange peel

Directions:

Preheat oven to 375 degrees.

Cream butter; add sugar gradually; beat in egg yolks and vanilla. Sift together flour, baking powder, salt and baking cocoa. Add to creamed mixture; stir until combined.

Roll dough on a sheet of floured waxed paper. Roll into a 12 inch square. Carefully spread ground candied orange peel on dough. Carefully roll up as for jelly roll; wrap in plastic wrap and chill
overnight.

Line baking sheet with parchment paper. Cut dough into 1/4 inch slices. Place slices, cut side down on lined cookie sheet. Bake at 375 degrees about 10 to 12 minutes. Remove from cookie sheets and
cool on wire rack.

Notes:
*To easily grind candied orange rind, use a mini chopper

A recipe from guest blogger, Lynn Huntley.