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Date Nut Pinwheel Cookies II
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Easy, kid-friendly pecan-cinnamon swirl butter cookies. Makes 3 dough rolls for convenient freezing.
Ingredients:
  • 1 cup butter (at room temperature)
  • 2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 4.5 cups all-purpose flour
  • 8 ounces dates, pitted and chopped
  • 1 cup finely chopped pecans
  • 0.5 cup water
  • 0.5 cup white sugar
Instructions:
  • In a mixing bowl, combine the butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. In a separate bowl, sift together cinnamon, salt, baking soda, and flour. Gradually incorporate the flour mixture into the egg mixture until well combined.
  • Divide the dough into three equal parts and place each on a sheet of waxed paper. Chill in the refrigerator until firm, approximately 1 hour.
  • While you wait, mix the dates, pecans, water, and white sugar in a saucepan over low heat. Stir and cook until the filling becomes paste-like. Let it cool a bit.
  • Roll out the dough into a 1/4 inch thick rectangle on a floured surface. Spread 1/3 of the filling evenly over the dough, then roll it up to make a log. Repeat with the remaining dough portions. Chill in the refrigerator until firm, approximately 1 hour.
  • Preheat your oven to a toasty 350 degrees F (180 degrees C) and give those two baking sheets a quick, gentle greasing.
  • Slice the rolls into thin 1/4 inch pieces using a sharp, serrated knife, then arrange them neatly on the baking sheets.
  • Bake in a preheated oven for about 15 minutes, until golden brown and set. Cool on wire racks.

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