Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.
YIELD
36 servingsPREP
45 minCOOK
15 minREADY
60 minIngredients
Directions
Whisk together canola oil, melted butter, applesauce, sugar and egg in a medium bowl until well blended.
In another large bowl, combine flour, soda, salt, and cinnamon until well mixed.
Make a well in center, pour liquid mixture into flour mixture.
Stir until just moistened and incorporated.
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 edge on all sides.
Starting at long side, carefully roll dough tightly, jellyroll fashion; pinch seam and ends of roll to seal.
Wrap dough in wax paper or plastic wrap, 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.
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.
Let cool completely.
Makes about 3 dozen.
