Pinwheel Pumpkin Cookies

-DOUGH-
4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Shortening
2 c Granulated sugar
3 Eggs

-ICING-
2 c Powdered sugar; sifted
1 tb Butter or margarine;melted
1 ts Vanilla extract
2 tb Milk (2 to 3 T)

For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie
spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool;
set aside. For dough: In medium bowl, combine flour, baking soda, salt, and
cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add
eggs; beat until fluffy. Add dry ingredients; mix well.

To assemble: Divide dough into 3 portions. On floured foil, roll out 1
portion of dough into 8 x 12-inch rectangle (keeping remaining dough
chilled). Spread with 1/3 of filling. Starting from wide end, roll as for
jelly roll. Wrap in foil. Repeat process with remaining dough and filling.
Freeze rolls several hours or overnight. Remove one roll at a time from
freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on
greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12
minutes, or until golden. Cool on wire rack. Drizzle with icing.

For icing: In medium bowl, combine powdered sugar, butter, vanilla, and
milk; blend until smooth.