Muirhead Pecan Pumpkin Butter Pinwheel Cookies |
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¾ cup white sugar 1 egg 1 tbsp milk 1 tsp vanilla 1 ¼ cups all purpose flour ¼ tsp baking powder ¼ tsp salt 4-6 tbsp Muirhead Pecan Pumpkin Butter |
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Preheat oven to 425° F. Lightly grease a cookie sheet or use cooking matt. Flour a rolling pin and board. Cut dough in half. Roll half dough into a rectangle (12" x 6") Spread 2-3 tbsp of Muirhead Pecan Pumpkin Butter on rectangle. Roll up into a log. Place on aluminum foil and chill for one hour. Repeat with the remaining dough. Slice ½" thick. Place slices slightly apart on baking sheet and bake for 8-10 minutes until golden around the edge. About 4 doz. cookies. |
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| Muirhead – 2006 | ||
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