Date Pinwheels
-----For the Filling:
1 pound chopped pitted dates
1/2 cup sugar
1/2 cup water
1/2 cup chopped walnuts
-----For the Dough:
1 stick (1/2 cup) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large sized egg
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
dash salt
For the Dough: In a mixing bowl, cream the butter with the sugars until smooth and light, several minutes. Add the egg and vanilla, then stir in the dry ingredients. Press into plastic wrap and form a rectangle. Refrigerate for several hours or overnight.
Prepare the filling, in a saucepan combine the dates, sugar and water. Bring up to a boil, stirring. Boil on low until the mixture thickens, add the nuts. Set aside to cool to room temperature.
To form the cookies, roll the dough on a lightly floured board. Roll it to a rectangle about 3/8-inch thick. Spread the filling over the surface, leave the long edges clean of filling. Roll like a jelly roll and refrigerate. Slice with a good sharp knife. If the dough is soft, it will not slice neatly. You may have to freeze the dough to get it to slice cleanly.
Preheat the oven to 350°. Bake 2-inches apart on ungreased sheet pans, or you can use parchment or silpat lined pans. Bake until the dough is light brown on the top. If using parchment, cool on the pans, if not, remove from the pan with a spatula onto cooling racks.
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A Note from Chefmom…
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This is the recipe my mother has made since I was very young. I believe that she found the recipe in the old Betty Crocker Cookie book. It was always a staple in Christmas cookie assortments, and I still make it today!
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