Toffee Chocolate Pinwheels

Toffee Chocolate Pinwheels

slice and bake freezer cookies

shaping the dough to store in the fridge

sprinkle the filling to the edges

preparing to roll

looks like this as you pull the paper back - fold the paper for easy grasping

smooth over the paper roll each time you roll - light  pressure to meld the chocolates

preparing for the fridge for overnight - I wrap the dough log and place inside paper towel tube which I have cut to fit

the next day; slicing the log

this is the thickness I prefer

eat the ugly ends of the roll -they taste the same  ;)

lightly browned

Toffee Chocolate Pinwheels

½ cup butter, softened

¾ cup sugar

1 large egg

1 tsp rum extract

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

½ cup crushed toffee bits

¼ cup semisweet chocolate chips, miniature or chopped

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and rum extract.  In another bowl, whisk flour, baking powder, and salt; gradually beat into the creamed mixture.   Shape dough into a disk; wrap in plastic.  Refrigerate 1 hour or until firm enough to roll.

On a sheet of waxed paper, roll dough into a 10-inch square.  In a small bowl, combine toffee bit and chocolate chips; sprinkle over dough to within 1 inch of edges.  Using waxed paper, tightly roll dough jelly-roll style, removing the paper as you roll.  Wrap in waxed paper and/or plastic; put in tube for shaping; refrigerate until firm enough to slice (I leave in fridge overnight.

Preheat oven to 375.   Unwrap dough and cut crosswise into ¼ inch slices.  You need to experiment here with width.  Too thin – they bake quickly are very crispy when they cool down, like a chip.  I decided I preferred them thicker.  The thicker ones barely brown and they are done – they look like a touch of brown on the edges.  Place slices 2-inches apart on a paper-lined baking sheet.  I used my silicone mat.  Bake for 8-10 minutes or until the edges are brown but watch and write down your time.    Cool on pan for 2 minutes and then transfer to wire rack to cool completely. 

This dough freezes well.  I wrapped it in waxed paper, and then plastic.