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+ servings

Pinwheel Cookies

A family favorite for more than 50 years
Prep Time30 mins
Cook Time8 mins
Total Time8 mins
Course: Cookie, Holiday
Servings: 4 dozen
Author: Tricia


For the chocolate filling:

  • 1 cup ground pecans or shredded coconut
  • 2 tablespoons cocoa
  • 1/4 cup sugar
  • 3 tablespoons evaporated milk

For the cookie dough:

  • 1 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 cup soft vegetable shortening (like Crisco)
  • 1/2 cup sugar
  • 1 egg yolk
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla


  • Mix together the chopped pecan, cocoa and 1/4 cup sugar. Blend in 3 tablespoons Pet milk. Set aside while preparing the dough.
  • Sift cake flour before measuring. Resift 1 1/2 cups cake flour with 1/2 teaspoon salt. Set aside. Cream together the shortening and 1/2 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 1/8 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