Recipe - Pinwheel Pumpkin Cookies

FILLING
1 Three fourths cup Pumpkin, canned
Or fresh (16 oz.)
1 cup Granulated sugar
1 tablespoon Pumpkin pie spice
1 cup Nuts; chopped

DOUGH
4 cup Allpurpose flour
One half teaspoon Baking soda
One half teaspoon Salt
One half 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 12inch 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 3/8inch slices. Place on
greased cookie sheet. Bake in preheated 400degree 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini