Fudgy Pinwheel Cookies
These easy, good looking cookies are one of my favorites for the holiday season.—Ms. Maureen Devlin, Chandler, Arizona
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 large 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
Reviews
Sorry but did not care for this cookie. Like one other person had said you have to add more flour, I had to add 1/2 cup more otherwise the dough was so sticky and wet there is no way you can roll it out. The fudge filling I did not care for either, you use Simi sweet choc chips and to me it was just a bit to bitter. When I went to cut the cookie the dough would just fall apart on a lot of the cookies. Out of two batches I had to waist almost half of what I made. What did turn out my husband liked. But not worth the trouble to make again.
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.
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.
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.