Date Nut Pinwheel Cookies II recipe
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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
Nutrition Info
- 122.5 caloriescarbohydrate: 19.1 gcholesterol: 17.4 mgfat: 4.7 gfiber: 0.7 gprotein: 1.6 gsaturatedFat: 2.1 gservingSize: -sodium: 47.8 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Date Nut Pinwheel Cookies II
Directions
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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.