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Pinwheel pumpkin cookies
Artist: _
Categories: Cookies & Bars, Desserts, Pumpkin, Vegetables
Yield: 96
Rating: 0
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Ingredients:
FILLING
1 3/4 cupPumpkin, canned
-Or fresh (16 oz.)
1 cupGranulated sugar
1 tbspPumpkin pie spice
1 cupNuts, chopped
DOUGH
4 cupAll-purpose flour
1/2 tspBaking soda
1/2 tspSalt
1/2 tspCinnamon
1 cupShortening
2 cupGranulated sugar
3 Eggs
ICING
2 cupPowdered sugar, sifted
1 tbspButter or margarine, melted
1 tspVanilla extract
2 tbspMilk (2 to 3 T)
Procedures:
1For filling: in medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil.
2Reduce heat; simmer 10 minutes.
3Stir in nuts.
4Cool; set aside.
5For dough: in medium bowl, combine flour, baking soda, salt, and cinnamon; set aside.
6In large mixer bowl, cream shortening and sugar.
7Add eggs; beat until fluffy.
8Add dry ingredients; mix well.
9To assemble: divide dough into 3 portions.
10On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled).
11Spread with 1/3 of filling.
12Starting from wide end, roll as for jelly roll.
13Wrap in foil.
14Repeat process with remaining dough and filling.
15Freeze rolls several hours or overnight.
16Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into 3/8-inch slices.
17Place on greased cookie sheet.
18Bake in preheated 400°F oven for 10 to 12 minutes, or until golden.
19Cool on wire rack.
20Drizzle with icing.
21For icing: in medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth
 
 
 
 

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