1 Brownie Pinwheel Cookies Recipe
1/2 cup all-purpose flour
1/2 cup shortening
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease third-row or long-inside of a deep skillet.
In a large bowl, stir together 1/2 cup flour and shortening. Stir together 1/2 cup sugar and egg, beating until well blended. Stir in vanilla and buttermilk and beat until well blended. Stir pudding mixture into flour mixture, 1/4 cup at a time, until well blended. Stir together 1/3 cup cream, 1/2 teaspoon vanilla and 1/4 cup pudding mix into large bowl. Replace baked cookies.
Drop exterior sugar and cream from double boiler onto cooled cookie sheets and evenly distribute evenly; these cookies are sticky. Bake for 8 to 15 minutes. Cool 10 mins before removing from cookie sheets.
In a medium saucepan over medium-high heat, stir together buttermilk and heavy cream with shortened milk and vanilla. Stir constantly until thick. While stirring, pour pudding mixture into prepared cookie pans.
Bake for 8 to 15 minutes, or until cookies are set and vent is. Cool 10 minutes before removing from cookie sheets. Cool 10 minutes more before removing from pan. Before serving, top each cookie with 3 tablespoons cream cheese, 1/4 teaspoon of vanilla extract, 1 cup pudding after all layers have been used up, 2 tablespoons sweetened condensed milk, 1/2 of cream cheese cubes, 1 tablespoon reserved butter churn.
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