Recipe - Chocolate-Coconut Pinwheels

1 Three fourths cup Allpurpose flour
One fourth teaspoon Salt
1 One half teaspoon Baking powder
1/3 cup Unsweetened cocoa powder
1/3 cup Shortening
1/3 cup Butter or margarine
Three fourths cup White sugar
1 Egg
1 tablespoon Milk
2 teaspoon Vanilla extract
3 ounce Cream cheese
1/3 cup White sugar
1 cup Flaked coconut
One fourth cup Finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add the
Three fourths cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla
and mix well. In a separate bowl combine flour, cocoa, baking powder and
salt. Add to the butter mixture and beat until well mixed. Divide dough in
half and chill 23 hours or until easy to handle. Preheat oven to 350
degrees F. Grease cookie sheets. Mix softened cream cheese, 1/3 cup sugar
and 1 tsp vanilla until smooth. Stir in the coconut. Roll each half of the
dough into a 10inch square. Cut each square into sixteen 2 1/2inch
squares. Place One half inch apart on an ungreased cookie sheet. Cut 1inch
slits from each corner to center of square. Drop a level tsp of the coconut
mixture onto each center. Sprinkle chopped nuts in the center and firmly
press to seal. Bake for 810 minutes or until edges are firm and cookies
are slightly puffed. Cool on cookie sheet for 1 minute, then remove and
cool thoroughly on rack. Makes 32 cookies

Recipe by: Laria Tabul

Posted to BakeryShoppe Digest V1 #180 by The Taillons
taillon@access.mountain.net on Aug 04, 1997