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Title: Pinwheel Pumpkin Cookies
Categories: Cookie Pumpkin
Yield: 96 Servings
| FILLING | ||
| 1 3/4 | c | Pumpkin, canned Or fresh (16 oz.) |
| 1 | c | Granulated sugar |
| 1 | tb | Pumpkin pie spice |
| 1 | c | Nuts; chopped |
| DOUGH | ||
| 4 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1 | c | Shortening |
| 2 | c | Granulated sugar |
| 3 | Eggs | |
| ICING | ||
| 2 | c | Powdered sugar; sifted |
| 1 | tb | Butter or margarine;melted |
| 1 | ts | Vanilla extract |
| 2 | tb | Milk (2 to 3 T) |
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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