Chocolate-Coconut Pinwheels

Directions

In a large mixing bowl beat shortening and butter until softened.

Add the ¾ cup sugar and beat until fluffy.

Add milk, egg and 1 teaspoon of the vanilla and mix well.

In a separate bowl combine flour, cocoa, baking powder and salt.

Add to the butter mixture and beat until well mixed.

Divide dough in half and chill 2 to 3 hours or until easy to handle.

Preheat oven to 350℉ (180℃).

Grease cookie sheets.

Mix softened cream cheese, ⅓ cup sugar and 1 teaspoon vanilla until smooth.

Stir in the coconut.

Roll each half of the dough into a 10-inch square.

Cut each square into sixteen 2½-inch squares.

Place ½ inch apart on an ungreased cookie sheet.

Cut 1-inch slits from each corner to center of square.

Drop a level teaspoon of the coconut mixture onto each center.

Sprinkle chopped nuts in the center and firmly press to seal.

Bake for 8 to 10 minutes or until edges are firm and cookies are slightly puffed.

Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.