Tangy Chocolate-Orange Pinwheel Cookies

1-1/2 c. powdered sugar
1-1/4 c. butter softened-{2 1/2 sticks}
1 egg
3 c. flour
1/4 t. salt
1/4 c. baking cocoa
1/4 c. orange flavored beverage crystals-Tang drink mix

Mix powdered sugar, butter and egg in large bowl. Stir in flour and salt. Divide dough in half-stir cocoa into 1 half and orange mix into other half. Cover and let refrigerate doughs for about an hour until chilled.
Roll chocolate dough into rectangle, 16x9 in, between 2 pieces of plastic wrap or parchment paper. Repeat with orange dough. Remove top piece of wrap from chocolate and from the orange doughs. Place orange dough over chocolate dough. Roll doughs together until 3/16 inch thick; remove plastic wrap from orange dough. Roll dough up tightly, beginning at wide end, removing plastic from bottom as dough is rolled. Wrap and refrigerate at least 8 hours.
Heat oven to 400 degrees. Cut roll into 1/8-inch slices. If dough crumbles while cutting, let warm slightly. Place 1 inch apart ungreased cookie sheet. Bake 4 to 6 minutes or until light golden brown. Immediately remove from cookie sheet. Cool on wire rack.
Makes about 8 dozen cookies.