Favourite Date Pinwheel Cookies
Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.
Yield
36 servingsPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
or butter |
*
|
| 1 | cup |
brown sugar
dark, firmly packed |
*
|
| 1 | large | eggs |
|
| 2 | cups | all-purpose flour |
|
| ½ | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| 1 | teaspoon |
cinnamon
ground |
|
| Filling | |||
| 8 | ounces |
dates
chopped, whole, pitted |
|
| ½ | cup | sugar |
|
| ¼ | cup | water |
|
| 1 | cup |
pecans
finely chopped |
|
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg, and beat well.
Combine flour, soda, salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape dough into a ball. (Dough will be stiff)
Place dough on a lightly floured surface; roll into a 16- x 8-inch rectangle. Spread filling over dough, leaving a ½-inch margin on all sides. Starting at long side, carefully roll dough, jellyroll fashion; pinch seam and ends of roll to seal.
Wrap dough in wax paper, and chill at least 1 hour. Unwrap roll, and cut into ¼ inch slices. Place 1 inch apart on greased cookie sheets. Bake at 350℉ (180℃) for 12 to 15 minutes. Makes about 3 dozen.
FILLING:
Combine dates, sugar, and water in a medium saucepan. Cook over medium heat 3 to 5 minutes or until thickened, stirring constantly. Remove filling from heat, and stir in pecans until well mixed.
