Date-Nut Pinwheels
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Date nut filling | |||
| 1 | package |
dates
(8 oz.), cut up |
*
|
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
nuts
chopped |
|
| Cookie dough | |||
| 1 | cup |
butter
room temperature |
|
| 2 | cups |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Date nut filling | |||
| 1 | package |
dates
(8 oz.), cut up |
*
|
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
nuts
chopped |
|
| Cookie dough | |||
| 237 | ml |
butter
room temperature |
|
| 473 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
Directions
Mix together all filling ingredients in small saucepan; cook over medium/low heat until dates are soft.
Cool; set aside. Make dough by creaming together butter and sugar in large bowl until light and fluffy.
Add eggs; beat well.
Add lemon juice and vanilla; stir.
Sift flour; add baking soda and salt.
Sift again.
Add to creamed mixture; mix well. (Mixture will be somewhat soft.) Divide dough in half; place on well-floured surface.
Roll each out into rectangles about ½ inch thick.
Spread evenly with filling.
Roll up as for jelly roll.
Cover with plastic wrap. Slice ⅛ to ¼ thick with sharp knife.
Place on greased cookie sheets. Bake at 400 for about 12 minutes or until golden brown.
Cool on a wire rack. (Cookies freeze well.) Yield 4 to 5 dozen.
