Pinwheel Pumpkin Cookiescookies, fruits ----FILLING---- 1 3/4 cup pumpkin, canned or fresh (16 oz.) 1 cup granulated sugar 1 tablespoon pumpkin pie spice 1 cup nuts; chopped ----DOUGH---- 4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup shortening 2 cup granulated sugar 3 eggs ----ICING---- 2 cup powdered sugar; sifted 1 tablespoon butter or margarine; melted 1 teaspoon vanilla extract 2 tablespoon 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) |
