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Fudgy Pinwheel Cookies

 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 McCormick® Pure 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 McCormick® Pure 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 12x10-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.
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.