PINWHEEL PUMPKIN COOKIES

      Title: PINWHEEL PUMPKIN COOKIES
  Categories: Cookies, Fruits
       Yield: 96 Servings
  
 MMMMM--------------------------FILLING-------------------------------
   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)
  
   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)
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