Chocolate-coconut Pinwheels Popular Recipes

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Chocolate-coconut Pinwheels

"These cookies taste as desirable as they look."

Ingredients :

1 3/4 cups all-cause flour
1/4 teaspoon salt
1 half of teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/three cup shortening
1/three cup butter
3/four cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 oz cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/four cup finely chopped walnuts

Instructions :

Prep :	Cook : 16M	Ready in :

In a huge mixing bowl beat shortening and butter till softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and blend nicely.
In a separate bowl integrate flour, cocoa, baking powder and salt. Add to the butter aggregate and beat till properly blended.
Divide dough in half and chill 2-3 hours or until clean to handle.
Preheat oven to 350 levels F. Grease cookie sheets.
Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla till smooth. Stir in the coconut.
Roll each 1/2 of the dough into a 10-inch rectangular. Cut every rectangular into sixteen 2 half-inch squares. Place 1/2 inch aside on an ungreased cookie sheet. Cut 1-inch slits from every corner to middle of rectangular. Drop a level tsp of the coconut mixture onto every middle.
Sprinkle chopped nuts within the middle and firmly press to seal. Bake for 8-10 minutes or until edges are corporation and cookies are barely puffed. Cool on cookie sheet for 1 minute, then get rid of and funky thoroughly on rack.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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