Chocolate-coconut Pinwheels

Recipe By : Laria Tabul
Serving Size : 32 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
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1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/4 cup finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add
the 3/4 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, 1/3 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 2 1/2-inch squares. Place
1/2 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

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