Date Nut Pinwheel Cookies I recipe
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Ingredients
- 1 ½ cups pitted dates ¼ cup white sugar 1 pinch salt 1 ¼ cups water 1 teaspoon lemon zest 4 teaspoons lemon juice ⅔ cup finely chopped walnuts 3 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt ¾ cup butter ½ cup white sugar 1 cup packed brown sugar 2 eggs 1 ½ teaspoons vanilla extract
Nutrition Info
- 230.6 caloriescarbohydrate: 36.7 gcholesterol: 30.8 mgfat: 8.5 gfiber: 1.5 gprotein: 3.2 gsaturatedFat: 4 gservingSize: -sodium: 173 mgsugar: 21.2 gtransFat: : -unsaturatedFat: : -
Directions Date Nut Pinwheel Cookies I
Directions
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Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
Preheat oven to 350 degrees F (180 degrees C).
With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.