DATE NUT PINWHEEL COOKIES II

Date Nut Pinwheel Cookies II image

This recipe makes three rolls of dough, which can be frozen until ready to bake.

Provided by Christy McCuiston

Categories Desserts Cookies Fruit Cookie Recipes Date

Yield 60

Number Of Ingredients 12

Ingredients

1 cup butter (at room temperature)
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
4 ½ cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
½ cup water
½ cup white sugar

Steps:

Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.1 g, Cholesterol 17.4 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 47.8 mg, Sugar 11.3 g