DATE-FILLED PINWHEEL COOKIES

Date-Filled Pinwheel Cookies image

Provided by Desertfanny

Categories Dessert

Time 1h12m

Yield 36 cookies, 8 serving(s)

Number Of Ingredients 10

2 1/4 cups dried dates, chopped and pitted
1 cup sugar
1 cup water
1 cup nuts, finely chopped
1 cup shortening
2 cups brown sugar, sifted
3 large eggs
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool.
Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy.
Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften.
Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8"X10" about ¼ " thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet)
When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart.
Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.