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!
You’ll need ground nuts or shredded coconut, sugar, cocoa, Pet milk, cake flour, shortening, an egg yolk, and vanilla.
This recipe must be as old as I am – or as old as my brother 🙂
Combine 1 cup ground nuts (I used pecans), 2 tablespoons cocoa and 1/4 cup granulated sugar.
Blend in 3 tablespoons Pet milk. Mix well. Set the chocolate, nut mixture aside while preparing the dough.
Sift before measuring the cake flour. Sift enough for 1 1/2 cups. Re-sift the flour with 1/2 teaspoon salt.
Using a mixer, cream together 1/4 cup shortening and 1/2 cup sugar. Mix 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 the dough out onto lightly floured wax paper. Form into a rectangular roll.
Yes you’re right. I still have a slight obsession with my rolling pin. I’m cutting back – really!
Roll the dough into a sheet 8×10 inches.
Spread the chocolate & nut mixture on top of the dough.
Leave 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.
Slice and bake baby!
Cut the cookies into 1/8 inch slices. Bake at 375 degrees on a Silpat mat or parchment lined cookie sheet. Bake for about 8 minutes or until lightly brown on the bottom of the cookie.
Cool for a minute then transfer cookies to a wire rack. Once cool store in a sealed container.
These are so pretty and very tasty cookies. I hope they become one of your family favorites too.
Don’t forget to PIN to your favorite Cookie Board!
A family favorite for 50 years
Recipe type: Cookie, Holiday
Serves: 4 dozen
- Chocolate filling:
- 1 cup ground pecans or shredded coconut
- 2 tablespoons cocoa
- ¼ cup sugar
- 3 tablespoons Pet milk
- 1½ cups cake flour
- ½ teaspoon salt
- ¼ cup soft shortening
- ½ cup sugar
- 1 egg yolk
- 2 tablespoons Pet milk
- 1 teaspoon vanilla
- 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.
Recipe from my mom
I’m getting out of the kitchen for the rest of the week and into the Mall! I have a feeling I’ll be out there shopping with all the husbands and boyfriends that waited until the last minute. So I want to wish you and your family a very Merry Christmas! I’ll be back Monday with the last and final pie of 2011.
Take care and I hope you have a blessed, safe, memorable holiday with your loved ones. Thanks so much for stopping by!