Pinwheel pumpkin cookies

Yield: 96 servings

Measure Ingredient
1¾ cup Pumpkin, canned Or fresh (16 oz.)
1 cup Granulated sugar
4 cups All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Cinnamon
2 cups Powdered sugar; sifted
1 tablespoon Butter or margarine;melted
1 tablespoon Pumpkin pie spice
1 cup Nuts; chopped
1 cup Shortening
2 cups Granulated sugar
3 \N Eggs
1 teaspoon Vanilla extract
2 tablespoons Milk (2 to 3 T)

FILLING

DOUGH

ICING

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 ⅓ 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 ⅜-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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