We all love Almond Roca! I use the candy crushed as ice cream topping, over pudding, cakes and cookies. My family expects these Almond Roca pinwheel cookies every Christmas! If you don't like rum extract you can use vanilla extract. Preparation time does not include the 2 hours of chilling the dough time.—Nancy Heishman, Las Vegas, Nevada
- 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
- 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 wrap. 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 wrap; 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. Yield: about 2-1/2 dozen.
Originally published as Almond Roca Pinwheels in Taste of Home Christmas Annual Annual 2017, p158
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