Finnish Espresso-Parmesan Pinwheel Cookies | Wisconsin Cheese

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup whole milk BelGioioso Ricotta con Latte® cheese (8 ounces)
• 1/2 cup sugar
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 package (7 ounces) almond paste, chopped
• 2 tablespoons baking cocoa
• 1 tablespoon heavy whipping cream
• 1 teaspoon espresso powder
• 1 1/2 ounces BelGioioso Parmesan cheese, grated (1/2 cup)
• 1 large egg, lightly beaten
• Baking cocoa
• Confectioners’ sugar