Pinwheel Cookies

1. 1

   For the filing, mix together the chopped pecans, cocoa and sugar. Blend in milk. Set aside while preparing the dough.

2. 2

   For the dough, sift cake flour before measuring. Resift 1 1/2 cups cake flour with salt. Set aside. Cream together the shortening and sugar until light and fluffy. Beat in 1 egg yolk. Add the flour mixture alternately with a mixture of milk and vanilla. Begin and end with the flour mixture. Mix until smooth after each addition.

3. 3

   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 1-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.

4. 4

   Preheat the oven to 375u00b0F. 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.

5. 5

   Yields 4 dozen cookies.

6. 6

   (Recipe from my mom's collection.)

No nutritional information available.

No additional tips available.