Pinwheel Cookies

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4.75 from 4 votes

A family favorite for more than 50 years.

Prep Time30

Cook Time8

Total Time38

Course: Dessert

Cuisine: American

Keyword: cookies, holiday

Servings: dozen

Calories: 647kcal

Author: Tricia

Ingredients

For the chocolate filling:

1 cup ground pecans or shredded coconut
2 tablespoons cocoa
¼ cup sugar
3 tablespoons evaporated milk

For the cookie dough:

1 ½ cups cake flour
½ teaspoon salt
¼ cup soft vegetable shortening (like Crisco)
½ cup sugar
1 egg yolk
2 tablespoons evaporated 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 1 ½ 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°F. 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.

Notes

Recipe from my mom

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition