Date Nut Pinwheel Cookies II Recipe

Ingredients
<br>- 1 cup butter (at room temperature)
<br>- 2 cups packed brown sugar
<br>- 3  eggs
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon ground cinnamon
<br>- ¼ teaspoon salt
<br>- ½ teaspoon baking soda
<br>- 4 ½ cups all-purpose flour
<br>- 8 ounces dates, pitted and chopped
<br>- 1 cup finely chopped pecans
<br>- ½ cup water
<br>- ½ cup white sugar
<br><p></p>Directions
<br>step 1: Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
<br>step 2: Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
<br>step 3: Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat.  Cook and stir until the filling has a paste-like consistency. Cool slightly.
<br>step 4: Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log.  Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
<br>step 5: Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
<br>step 6: Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
<br>step 7: Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
<br>


Ingredients
- 1 cup butter (at room temperature)
- 2 cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 ½ cups all-purpose flour
- 8 ounces dates, pitted and chopped
- 1 cup finely chopped pecans
- ½ cup water
- ½ cup white sugar

Directions
step 1: Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
step 2: Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
step 3: Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
step 4: Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
step 5: Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
step 6: Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
step 7: Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

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