Pinwheel Pumpkin Cookies
1 3/4 cups pumpkin, canned or 1 pound fresh pumpkin
1 cup sugar
1 tablespoon pumpkin pie spice
1 cup nuts, chopped
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup shortening
2 cups sugar
2 cups powdered sugar, sifted
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
2 tablespoons milk
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.
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.
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