Pinwheel Pumpkin Cookies

Directions

For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie spice; bring to a boil.

Reduce heat; simmer 10 minutes.

Stir in nuts.

Cool; set aside.

For dough: In medium bowl, combine flour, baking soda, salt, and cinnamon; set aside.

In large mixer bowl, cream shortening and sugar.

Add eggs; beat until fluffy.

Add dry ingredients; mix well.

To assemble: Divide dough into 3 portions.

On floured foil, roll out 1 portion of dough into 8 x 12-inch rectangle (keeping remaining dough chilled).

Spread with ⅓ of filling.

Starting from wide end, roll as for jelly roll.

Wrap in foil.

Repeat process with remaining dough and filling.

Freeze rolls several hours or overnight.

Remove one roll at a time from freezer; unwrap and, with sharp knife, cut into ⅜ inch slices.

Place on greased cookie sheet.

Bake in preheated 400-degree F oven for 10 to 12 minutes, or until golden.

Cool on wire rack.

Drizzle with icing.

For icing: In medium bowl, combine powdered sugar, butter, vanilla, and milk; blend until smooth.