Pinwheel Pumpkin Cookies

--FILLING

-- 1 3/4 c Pumpkin, canned

-Or fresh (16 oz.) 1 c Granulated sugar

1 tb Pumpkin pie spice

1 c Nuts; chopped

---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

---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)