In medium-sized bowl, combine first 4 ingredients and 3 tablespoons light-brown sugar.

Into large bowl, measure flour, shortening, egg, and 1 cup packed light-brown sugar. Knead ingredients until dough holds together.

On sheet of waxed paper, roll out half of dough into a 14" by 6" rectangle; spread with half of nut mixture. Starting with a 6-inch side, roll up dough. Repeat with remaining dough and nut mixture. Wrap and refrigerate rolls 2 hours or until firm enough to slice. (Dough can be refrigerated up to 1 week before baking.)

Preheat oven to 350°F. Grease large cookie sheets. Cut one roll crosswise into ¼ inch-thick slices. Place slices, 1 inch apart, on cookie sheets. Bake 10 minutes or until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining roll. Store cookies in tightly covered container.