Pinwheel pumpkin cookies

Yield: 96 Servings MM

Ingredients:

1 3/4 c Pumpkin canned -Or fresh (16 oz.)
1 c Granulated sugar
1 tb Pumpkin pie spice
1 c Nuts; chopped MMMMM---------------------------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 MMMMM---------------------------ICING--------------------------------
2 c Powdered sugar; sifted
1 tb Butter or margarine;melted
1 ts Vanilla extract
2 tb Milk (2 to 3 T)

Instructions:

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)