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Date Pinwheel Cookies

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Ingredients
  Whole pitted dates 1 Cup (16 tbs), snipped
  Firmly packed brown sugar 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Solid vegetable shortening 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Baking soda 1 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

In a pan, combine dates, 1/2 cup of the sugar, and water.
Bring to a boil over high heat; then reduce heat and simmer, stirring constantly and mashing with a spoon, until mixture is thick and smooth
Remove from heat and let cool completely.
In large bowl of an electric mixer, beat shortening and remaining 1 1/2 cups sugar until creamy; beat in eggs and vanilla.
In another bowl, stir together flour, baking soda, cream of tartar, and salt; gradually add to shortening mixture, blending thoroughly to make a stiff dough.
Divide dough in half.
Roll out each portion on a floured board, making an 8 by 10-inch rectangle about 1/4 inch thick.
On each rectangle, spread half the filling to within 1/2 inch of edges.
Then roll up jelly roll style, starting with a long edge.
Wrap rolls in wax paper and refrigerate until very firm (at least 12 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices slightly apart on ungreased baking sheets.
Bake in a 400° oven for 8 to 10 minutes or until lightly browned.
Transfer to racks and let cool.
Store airtight.

Recipe Summary

Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cookie

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