Date-and-Walnut-Pinwheel Cookies Recipe
Ingredients
| Dates package | 1 , chopped (Filling:) | |
| Granulated Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Lemon juice | 2 Tablespoon (Filling:) | |
| Walnuts | 1/4 Cup (16 tbs), chopped (Filling:) | |
| All purpose flour | 2 Cup (16 tbs) (Cookie Dough:) | |
| Salt | 1/2 Teaspoon (Cookie Dough:) | |
| Baking soda | 1/2 Teaspoon (Cookie Dough:) | |
| 3/4 cup butter or regular margarine, softened | ||
| Granulated Sugar | 1/2 Cup (16 tbs) (Cookie Dough:) | |
| 1/2 cup dark-brown sugar, packed | ||
| Egg | 1 , beaten (Cookie Dough:) | |
| Vanilla extract | 1/2 Teaspoon (Cookie Dough:) | |
Directions
Make Filling: In small saucepan, combine dates, 1/4 cup granulated sugar, the lemon juice, and 1/3 cup water.
Cook, stirring constantly, 5 minutes, or until thickened.
Remove from heat; stir in nuts; cool completely.
Make Cookie Dough: Sift flour with salt and baking soda; set aside.
In small bowl of electric mixer, at medium speed, cream butter with sugars until light and fluffy.
Beat in egg and vanilla.
At low speed, beat in flour mixture just until combined.
Divide dough in half.
Roll out dough, one half at a time, between two sheets of waxed paper, to form ll-by-7-inch rec- tangle.
Spread each rectangle with half of filling.
From wide end, roll up rectangles tightly.
Wrap each in waxed paper; refrigerate 2 hours or over- night—until firm.
Preheat oven to 375F.
Slice cookies 1/4 inch thick.
Arrange, 1 inch apart, on lightly greased cookie sheets.
Bake 8 to 10 minutes, or until golden.
Makes 6 dozen.
Cook, stirring constantly, 5 minutes, or until thickened.
Remove from heat; stir in nuts; cool completely.
Make Cookie Dough: Sift flour with salt and baking soda; set aside.
In small bowl of electric mixer, at medium speed, cream butter with sugars until light and fluffy.
Beat in egg and vanilla.
At low speed, beat in flour mixture just until combined.
Divide dough in half.
Roll out dough, one half at a time, between two sheets of waxed paper, to form ll-by-7-inch rec- tangle.
Spread each rectangle with half of filling.
From wide end, roll up rectangles tightly.
Wrap each in waxed paper; refrigerate 2 hours or over- night—until firm.
Preheat oven to 375F.
Slice cookies 1/4 inch thick.
Arrange, 1 inch apart, on lightly greased cookie sheets.
Bake 8 to 10 minutes, or until golden.
Makes 6 dozen.
Chef
