Pinwheel Cookies

• FOR THE CHOCOLATE FILLING:
• 1 cup Ground Pecans Or Shredded Coconut
• 2 Tablespoons Cocoa
• 1/4 cups Sugar
• 3 Tablespoons Pet Milk
• FOR THE DOUGH:
• 1-1/2 cup Cake Flour, Sift Before Measuring
• 1/2 teaspoons Salt
• 1/4 cups Soft Shortening, Such As Crisco
• 1/2 cups Sugar
• 1 whole Egg Yolk
• 2 Tablespoons Pet Milk
• 1 teaspoon Vanilla

1. For the filing, mix together the chopped pecans, cocoa and sugar. Blend in milk. Set aside while preparing the dough.
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. 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. Preheat the oven to 375u0b0F. 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. Yields 4 dozen cookies.
6. (Recipe from my mom's collection.)

chocolate filling, ground pecans, cocoa, ubc, pet milk, flour, salt, ubc, sugar, egg, pet milk, vanilla

Taken from tastykitchen.com/recipes/desserts/pinwheel-cookies-2/ (may not work)