Chocolate-coconut pinwheels

32 Servings

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
¼ teaspoon Salt
1½ teaspoon Baking powder
⅓ cup Unsweetened cocoa powder
⅓ cup Shortening
⅓ cup Butter or margarine
¾ cup White sugar
1 Egg
1 tablespoon Milk
2 teaspoons Vanilla extract
3 ounces Cream cheese
⅓ cup White sugar
1 cup Flaked coconut
¼ cup Finely chopped nuts

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 tsp 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 2-3 hours or until easy to handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix softened cream cheese, ⅓ cup sugar and 1 tsp 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 tsp of the coconut mixture onto each center. Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 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. Makes 32 cookies Recipe by: Laria Tabul

Posted to Bakery-Shoppe Digest V1 #180 by The Taillons <taillon@...> on Aug 04, 1997

Related recipes