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Pinwheel Pumpkin Cookies
Author/Submitted by:
Servings: 96
Categories:
Cookies
/
Desserts
Ingredients:
-----FILLING----- 1 3/4
cups
Pumpkin,
canned
fresh (16 oz.) 1
cup
Granulated sugar 1
tablespoon
Pumpkin pie spice 1
cup
Nuts,
chopped
-----DOUGH----- 4
cups
All-purpose flour 1/2
teaspoon
Baking soda 1/2
teaspoon
Salt 1/2
teaspoon
Cinnamon 1
cup
Shortening 2
cups
Granulated sugar 3
Eggs
-----ICING----- 2
cups
Powdered sugar,
sifted
1
tablespoon
Butter or margarine,
melted
1
teaspoon
Vanilla extract 2
tablespoons
Milk (2 to 3 T)
Directions:
For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool; set aside. For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add dry ingredients; mix well.
To assemble: Divide dough into 3 portions. On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of filling. Starting from wide end, roll as for jelly roll. Wrap in foil. Repeat process with remaining dough and filling.
Freeze rolls several hours or overnight. Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12 minutes, or until golden. Cool on wire rack. Drizzle with icing.
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.
From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)
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