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Fudgy Pinwheel Cookies Recipe

Fudgy Pinwheel Cookies Recipe photo by Taste of Home

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These easy, good looking cookies are one of my favorites for the holiday season.—Ms. Maureen Devlin, Chandler, Arizona

This recipe is:

Diabetic Friendly

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Fudgy Pinwheel Cookies Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 30 Servings

25 10 35

Ingredients

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

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.
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.
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.
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. Yield: about 2-1/2 dozen.

Nutritional Facts 1 cookie equals 125 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Fudgy Pinwheel Cookies in Country Woman Christmas Annual 2008, p68

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Fudgy Pinwheel Cookies

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Reviewed on Dec. 19, 2011 by tiredtex

There had to have been a mistake in this recipe. ONe cup of flour was not enough for the amount of butter. When it baked, the cookies did not hold together and just spread out. I Had to throw these cookies out and was not happy. Time and money wasted. I hope the editors of Taste of Home look at these reviews and make some changes. For now they their followers an apology.

Reviewed on Dec. 08, 2011 by bltbananas

My son asked me to leave out the walnuts, I did and these cookies were a big hit. They look great and taste great. I am sure they are fine with the nuts as well.

Reviewed on Jan. 04, 2011 by suziethefoodie

These cookies did taste great but what a lot of work! It also took a lot of time so I would make these once a year but not on a regular basis. They also burn really easily so keep an eye on them. Make sure they are all exactly the same thickness because if they are thinner at all, they will burn like mine did.