Date Pinwheel Cookies Recipe
Ingredients
| Pitted dates | 1 Cup (16 tbs), snipped | |
| Firmly packed brown sugar | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 2/3 cup solid vegetable shortening | ||
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 4 Cup (16 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.
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.
Chef
