Date Pinwheel Cookies
|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)|
|All purpose flour||4 Cup (64 tbs)|
|Baking soda||1 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
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.
Using a sharp knife, cut into 1/4 -inch-thick slices.
Place slices slightly apart on ungreased baking sheets.
Bake in a 400Â° oven for 8 to 10 minutes or until lightly browned.
Transfer to racks and let cool.