Instructions: Combine first 3 ingredients in saucepan. Heat till bubbly, then reduce heat and simmer for 10 minutes. Stir in nuts. Cool to room temperature. Cream shortening and the 2 c. sugar in mixer bowl till light and fluffy. Beat in eggs. Add next 3 ingredients, mix well. Divide into 3 portions. Roll each into 8x12 rectangle on floured surface. Spread each rectangle with 1/3 of pumpkin filling. Roll up like a jelly roll to enclose filling. Wrap in foil and freeze overnight. Remove 1 roll at a time from freezer. Slice 3/8" thick and place on creased cookie sheet. Bake at 400 for 10-12 minutes until golden brown. Cool on sheet for 2 minutes then remove to wire rack and cook completely. Blend confectioners sugar, butter, vanilla and enough milk to make a thin glaze. Drizzle over cookies.

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