Pinwheel Cookies
1 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1/4 cup orange juice
In a mixing bowl, cream the butter, cream cheese and sugar. Add egg, orange peel and vanilla; mix well. Combine flour and salt; 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 12-in. x 10-in, rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight. Remove waxed paper; cut rolls into 1/4-in. slices. Place on ungreased baking sheets. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.