Fudgy Pinwhee Cookies

By littlefish

Ingredients

• FILLING:
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 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

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 1

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 12-in. x 10-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, 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.

Nutrition 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.