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Date Pinwheel
Cookies
one 8 ounce package (1 1/3 cups) of pitted whole dates,
snipped
1/2 cup of water
1/3 cup of sugar
2 tablespoons of lemon juice
1/2 teaspoon of vanilla
1/2 cup of margarine or butter
1/2 cup of shortening
3 cups of all purpose flour
1/2 cup of sugar
1/2 cup of packed brown sugar
1 egg
3 tablespoons of milk
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/4 teaspoon of salt |
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For the filling:
In a medium saucepan combine the dates, water and the 1/3 cup
of sugar. Bring to boiling, reduce heat. Cook and stir about 2
minutes or until thick. Stir in lemon juice and the 1/2 teaspoon of
vanilla, cool.
In a mixing bowl beat margarine or butter and shortening with an
electric mixer on medium to high speed for 30 seconds. Add about
half of the flour, the 1/2 cup sugar, the brown sugar, egg, milk,
the 1 teaspoon vanilla, the baking soda and salt. Beat until
thoroughly combined. Beat in remaining flour. Cover and chill for 1
hour or until easy to handle. Divide dough in half. Roll half of the
dough between waxed paper into a 12x10 inch rectangle. Spread half
of the filling over dough. Roll up from one of the long sides.
Moisten and pinch edges to seal. Wrap in waxed paper or clear
plastic wrap. Repeat with remaining dough and filling. Chill 2 - 24
hours.
Cut into 1/4 inch slices. Place 1 inch apart on greased cookie
sheet. Bake in a 375ºF. oven for 10 to 12 minutes or until edges are
lightly browned. Cool cookies on a wire rack. Makes 72
Date Filled Rounds : Prepare as above, except on a lightly
floured surface, roll half of dough at a time about 1/8 inch thick.
Cut with a 2 1/2 inch round cutter. Place a rounded teaspoon of
filling on half of the rounds, spread to within 1/2 inch of edges.
Top with remaining rounds, seal edges with tines of a fork. Place on
an ungreased cookie sheet. Bake in a 375 oven 10 - 12 minutes or
until the edges are lightly browned. Makes about 36
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