Date Nut Pinwheels Recipe
Ingredients
| Dates | 1 Pound, chopped | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Shortening | 1 Cup (16 tbs) | |
| Packed brown sugar | 2 Cup (32 tbs) | |
| Eggs | 3 | |
| All purpose flour | 4 Cup (64 tbs) | |
| Salt | 1 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 8516 Calories from Fat 2785
% Daily Value*
Total Fat 320 g492.4%
Saturated Fat 64.8 g324.1%
Trans Fat 27 g
Cholesterol 634.4 mg211.5%
Sodium 2985.8 mg124.4%
Total Carbohydrates 1385 g461.5%
Dietary Fiber 62.3 g249.1%
Sugars 933.5 g
Protein 94 g188.2%
Vitamin A 17% Vitamin C 5.4%
Calcium 80.3% Iron 206.9%
*Based on a 2000 Calorie diet
Directions
Cook over low heat for 10 minutes, stirring frequently, or until thickened.
Remove from heat and cool; then stir in the pecans.
Cream the shortening with the brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour with the salt and baking soda.
Add to the egg mixture; mix well.
Chill the dough thoroughly.
Divide the dough in half.
Roll out one part at a time on a well-floured board into a rectangle to a thickness slightly less than 1/4 inch.
Spread evenly to the edges with half the date-nut mixture.
Roll up from the long side as for a jelly roll.
Wrap in waxed paper and chill overnight.
When ready to bake, cut the rolls into slices slightly less than 1/4 inch thick, using a thin, sharp knife.
Place about 2 inches apart on a greased cookie sheet.Bake in a 400° oven for 10 to 12 minutes, or until lightly browned.
Chef
