Fudgy Pinwheel Cookies
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 minutes/batch
  • Servings: 30 servings
  • Preparation Time: 25 minutes + chilling
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 1 cup finely chopped walnuts
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
DIRECTIONS
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
  2. Roll out dough into a 12-in. x 10-in. rectangle between two sheets of waxed paper; transfer to a baking sheet. Refrigerate for 30 minutes.
  3. In a small microwave-safe bowl, melt chocolate chips and shortening. Stir in the walnuts, milk and vanilla. Remove waxed paper from dough; spread with filling. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
  4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container.
RECIPE BACKSTORY
These easy, good looking cookies are one of my favorites for the holiday season. This recipe is Diabetic Friendly.