For filling, in a medium saucepan, combine sweet potatoes, the 1 cup sugar, and the pumpkin pie spice. Cook and stir over low heat about 5 minutes or until slightly thickened. Stir in walnuts. Cool.

Meanwhile, in a large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Add the 2 cups sugar; beat until fluffy. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into thirds.

Between two pieces of waxed paper, roll one portion of dough into a 12x8-inch rectangle. Spread one-third of the filling over dough; roll up into a spiral, starting from a long side. Repeat with the remaining dough and filling.

Wrap in plastic wrap; freeze for 8 hours or overnight. (If dough is made with butter, chill overnight in the refrigerator rather than freezer.) Or, place cookie dough rolls in plastic freezer bags, and freeze up to 3 months.

Unwrap the rolls of dough. Slice 1/4 inch thick. Place the slices 2 inches apart on lightly greased or parchment-lined cookie sheets. Bake in a 400° F oven for 8 to 10 minutes or until edges begin to brown.

Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and cool completely. Makes about 96 cookies. Baked cookies may be frozen up top 1 month. Layer cookies between waxed paper in an airtight freezer container.

Per cookie: 72 cal., 3 g total fat (1 g sat. fat), 7 mg chol., 61 mg sodium, 11 g carbo., 0 g fiber, and 1 g pro. Dietary exchanges: 1 other carbohydrate, 1/2 fat.

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