Date Nut Pinwheel Cookies II |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This recipe makes three rolls of dough, which can be frozen until ready to bake. Ingredients:
1 cup butter (at room temperature) |
2 cups packed brown sugar |
3 eggs |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
4 1/2 cups all-purpose flour |
8 ounces dates, pitted and chopped |
1 cup finely chopped pecans |
1/2 cup water |
1/2 cup white sugar |
Directions:
1. 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.
2. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
3. 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.
4. 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.
5. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
6. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
7. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
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