ALMOND ROCA PINWHEELS

Almond Roca Pinwheels image

We all love Almond Roca! I use the candy crushed as ice cream topping, over pudding, cakes and cookies. My family expects these pinwheel cookies every Christmas! Use vanilla if you don't like rum extract. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon rum extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 Almond Roca candies, crushed, or 1/2 cup brickle toffee bits
1/4 cup miniature semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into 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-in. square. In a small bowl, combine crushed candies and chocolate chips; sprinkle over dough to within 1 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic; refrigerate 1 hour or until firm, up to 24 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 87 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.