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Fudgy Pinwheel Cookies

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

30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch

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,

2 of 2

Fudgy Pinwheel Cookies (continued)

Directions (continued)

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.

Nutrition 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.