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Date Nut Pinwheel Cookies I
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Delicious date-filled rolled cookies.
Ingredients:
  • 1.5 cups pitted dates
  • 0.25 cup white sugar
  • 1 pinch salt
  • 1.25 cups water
  • 1 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 0.66666668653488 cup finely chopped walnuts
  • 3.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.75 teaspoon salt
  • 0.75 cup butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 1.5 teaspoons vanilla extract
Instructions:
  • Chop pitted dates in a food chopper. Transfer to a small saucepan and combine with 1/4 cup sugar, a dash of salt, and 1 1/4 cups of water. Cook while stirring until the mixture reaches a soft consistency. Take off the heat.
  • Combine the zesty grated lemon rind, tangy lemon juice, and crunchy chopped nuts, blending thoroughly before refrigerating to allow the flavors to meld.
  • In a mixing bowl, blend 3/4 cup of butter until creamy. Gradually mix in 1/2 cup of white sugar and 1 cup of lightly packed brown sugar, beating well. In a separate bowl, beat 2 eggs until thick, then add them to the creamed mixture a bit at a time, making sure to beat well after each addition. Finally, stir in 1 1/2 teaspoons of vanilla.
  • Sift together 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon salt in a sifter twice. Gradually sift dry ingredients into the creamed mixture, about 1/4 at a time, and mix thoroughly after each addition. Chill the mixture until firm.
  • Divide the dough into 3 equal parts. Roll out each part into a rectangle. Spread each rectangle with date filling. Roll up each rectangle like a jelly roll using waxed paper. Refrigerate for several hours before serving.
  • Preheat oven to 350°F (180°C) for the perfect cooking temperature.
  • Using a sharp knife, slice the rolls into 1/4 inch thick slices and arrange them on greased cookie sheets. Bake for 10-13 minutes, then allow them to cool.

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