Date Pinwheel Cookies
Use dates to put a holiday stamp on cheerful pinwheel cookies. These ones are tasty!
Notes
Makes about 72 cookies.
Ingredients
- 1 8oz pkg. pitted whole dates, snipped
- 1/3 cup sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/2 cup shortening
- 1/2 cup margarine or butter
- 3 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- For filling, in a medium saucepan combine dates, 1/3 cup sugar, and 1/2 cup water. bring to boiling, reduce heat.
- Cook and stir about 2 minutes or till thick. Stir in lemon juice and the 1/2 tsp. vanilla, cool.
- In a mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds.
- Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 tsp. vanilla, baking soda, and 1/4 tsp. salt. Beat till combined. Beat in remaining flour. Cover and chill about 1 hour or till easy to handle.
- Divide dough in half. Roll each half of dough between waxed paper into a 12x10 inch rectangle.
- Spread each with half of the filling. From the long side, roll up each half jelly-roll style. Moisten and pinch edges to seal.
- Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours. Cut into 1/4 inch slices. Place 1 inch apart onto greased cookie sheets.
- Bake in 375 degrees F oven for 10 to 12 minutes or till edges are lightly browned. Cool on wire racks.
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