Every Christmas we would open our stockings and find an orange at the bottom.  When we were young, we would peel it and eat it while our parents drank coffee and cleaned up all the wrapping paper.  Now that we are older, of course, we are putting that orange to a different use.  We created an orange and vanilla cookie scented with cardamom and swirled with a ribbon of white chocolate.  This cookie has a cakelike texture and isn’t too sweet, so the true flavors of orange and cardamom can shine through.

 

White Chocolate and Orange Pinwheels

Yield: 2 Dozen

 

Ingredients:

1/3 C Butter

1/2 C Sugar

1 Egg

1 t Vanilla

T Milk

1/4 t Salt

2 1/3 C All Purpose Flour

1 t Baking Soda

2 T Honey

1 T Orange Zest

1 1/2 t Ground Cardamom

3/4 C White Chocolate, chopped

 

Method:

 

Cream the butter and the sugar until light and fluffy.  Add the egg and vanilla and beat well.  Add the milk and honey and mix.  Add the flour, baking soda and salt.  Mix until just combined.

Remove half the dough from the bowl and set aside.  Add the orange zest to the dough in the bowl, and mix until combined, then add the orange zest to the remaining dough and mix until combined.  Roll the orange dough into a long rectangle (about 7″x12″) about 1/4 inch thick.  Top with the white chocolate.  Repeat the process with the cardamom dough, and place it on top of the white chocolate.  Roll the dough from the lengthwise edge, being careful to roll tight so there aren’t any gaps.

Roll tightly in plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 365 degrees.  Slice the cookies about 1/4″ thick and place on a parchment lined baking sheet.  Bake for 8-12 minutes or until golden.