Pinwheel Pumpkin Cookies Recipe
Yield: 96 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1 3/4 cup: Pumpkin, canned Or fresh, 16 oz.
1 cup: Granulated sugar,
1 tbsp: Pumpkin pie spice,
1 cup: Nuts, chopped
DOUGH
4 cup: All-purpose flour,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1 cup: Shortening,
2 cup: Granulated sugar,
3: Eggs,
ICING
2 cup: Powdered sugar, sifted
1 tbsp: Butter or margarine, melted
1 tsp: Vanilla extract,
2 tbsp: 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 "Libbys Favorite Pumpkin Recipes". Posted by: KAREN ADLER
(FNGP13B)
Source from luhu.jp
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 "Libbys Favorite Pumpkin Recipes". Posted by: KAREN ADLER
(FNGP13B)
Source from luhu.jp