Date Nut Pinwheels

The Glancy Cookbook, chapter 10

Category: Cookies

Yields 6 dozen

Ingredients

1 8-oz package chopped dates
1/4 cup sugar
2 tbsp lemon juice
1/4 cup walnuts, chopped
2 cups unsifted all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 egg, beaten
1/2 tsp vanilla extract

Steps

Make filling: in small saucepan, combine dates, 1/4 cup sugar, lemon juice, and 1/3 cup water.
Cook, stirring constantly, 5 minutes or until thickened.
Remove from heat; stir in nuts, then cool completely.
Make cookie dough: sift flour with salt and baking soda; set aside.
In small bowl, with electric mixer, cream butter with sugars until light and fluffy.
Beat in egg and vanilla. At low speed, beat in flour mixture until just combined.
Divide dough in half.
Roll out dough, one half at a time, between two sheets of waxed paper, to form 11" x 7" rectangle. Spread each rectangle with half of filling.
From wide end, roll up rectangles tightly. Wrap each in waxed paper; refrigerate 2 hours or overnight, until firm.
Preheat oven to 375 degrees.
Slice cookies 1/4" thick. Arrange 1" apart on lightly greased cookie sheets.
Bake 8-10 minutes, or until golden.