Sliced: Pinwheel Pumpkin Cookies

posted by SandyOH 10-30-102 6:35 AM

Pinwheel Pumpkin Cookies

1 can Libby's Solid Pack Pumpkin (16-oz.)
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 cup chopped nuts

4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shortening
2 cups granulated sugar
3 eggs

2 cups sifted powdered sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Milk (2 to 3 tablespoons)

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 8x12-inch rectangle (keeping remaining dough chilled). Spread with 1/3 of the 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°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.

Makes about 8 dozen cookies

Note: Dough may be frozen, then sliced and baked when unexpected company arrives.

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