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It's been many years since I baked these pinwheel cookies. I always make so much fudge and toffee to give away that I've somehow stopped baking some of my traditional family favorites. The moment I sunk my teeth into this cookie, the memories became so clear. It's funny how tastes and smells can take you to a different place and time. My mom always made these cookies each and every Christmas. I think she made them mostly for my oldest brother (I have three) but I loved them too! Well brother John, if we didn't live 1,500 miles away from each other I would be inclined to share a few with you!
These are so pretty and very tasty cookies. I hope they become one of your family favorites too.Ingredients
Chocolate filling:
- 1 cup ground pecans or shredded coconut
- 2 tablespoons cocoa
- ¼ cup sugar
- 3 tablespoons Pet milk
- Dough:
- 1½ cups cake flour
- ½ teaspoon salt
- ¼ cup soft shortening
- ½ cup sugar
- 1 egg yolk
- 2 tablespoons Pet milk
- 1 teaspoon vanilla
Instructions
- Mix together the chopped pecan, cocoa and ¼ cup sugar. Blend in 3 tablespoons Pet milk. Set aside while preparing the dough.
- Sift cake flour before measuring. Resift 1½ cups cake flour with ½ teaspoon salt. Set aside. Cream together the shortening and ½ cup sugar until light and fluffy. Beat in 1 egg yolk. Add the flour mixture alternately with a mixture of 2 tablespoons pet milk and 1 teaspoon vanilla. Begin and end with the flour mixture. Mix until smooth after each addition. Turn out dough on a lightly floured piece of wax paper. Roll into a rectangular sheet 8x10 inches. Spread with the chocolate nut mixture leaving a one inch margin on each 10-inch side. With the aid of the wax paper, roll up like a jelly roll. Wrap in the wax paper and freeze until firm.
- Preheat the oven to 375 degrees. Cut the dough into ⅛ inch slices. Place the cookies on a Silpat Mat or parchment lined baking sheet. Bake for about 8 minutes or until the bottom is lightly browned. Cool on a wire rack and store in an airtight container. Yield: 4 dozen cookies.
