Mary & Martha's Kitchen Recipe

Category	Cookies
Contributor	Admin
Ratings	0
Comment (s)	0

Pinwheel Pumpkin Cookies Recipe ----------------------------------FILLING---------------------------------- 1 3/4 c Pumpkin, canned -Or fresh (16 oz.) 1 c Granulated sugar 1 tb Pumpkin pie spice 1 c Nuts; chopped -----------------------------------DOUGH----------------------------------- 4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1 c Shortening 2 c Granulated sugar 3 Eggs -----------------------------------ICING----------------------------------- 2 c Powdered sugar; sifted 1 tb Butter or margarine;melted 1 ts Vanilla extract 2 tb 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)

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Pinwheel Pumpkin Cookies</h1> <h2>Recipe</h2><p> <P>----------------------------------FILLING---------------------------------- 1 3/4 c Pumpkin, canned <P>-Or fresh (16 oz.) 1 c Granulated sugar <P>1 tb Pumpkin pie spice <P>1 c Nuts; chopped <P>-----------------------------------DOUGH----------------------------------- 4 c All-purpose flour <P>1/2 ts Baking soda <P>1/2 ts Salt <P>1/2 ts Cinnamon <P>1 c Shortening <P>2 c Granulated sugar <P>3 Eggs <P>-----------------------------------ICING----------------------------------- 2 c Powdered sugar; sifted <P>1 tb Butter or margarine;melted <P>1 ts Vanilla extract <P>2 tb Milk (2 to 3 T) <P>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) <div><a href='http://www.maryandmarthaskitchen.com/Pinwheel_Pumpkin_Cookies/36959/' title='Pinwheel Pumpkin Cookies Recipe'>Pinwheel Pumpkin Cookies Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments