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Date Pinwheel Cookies




Source of Recipe


midwestliving.com






Recipe Introduction


To enjoy these spirals of buttery cookie and sweet date filling any time, keep a roll of the dough in your freezer.





List of Ingredients



• 1 8-ounce package (1-1/3 cups) pitted whole dates
  
• 1/2 cup water
  
• 1/3 cup sugar
  
• 2 tablespoons lemon juice
  
• 1/2 teaspoon vanilla
  
• 1/2 cup butter or margarine
  
• 1/2 cup shortening
  
• 3 cups all-purpose flour
  
• 1/2 cup sugar
  
• 1/2 cup packed brown sugar
  
• 1 egg
  
• 3 tablespoons milk
  
• 1 teaspoon vanilla
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  






Instructions



1. Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.
   
2. Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.
   
3. To shape, divide the dough in half. Place each half of the dough between 2 sheets of waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of waxed paper.
   
4. Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours.
   
5. Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack.
   






Final Comments


Makes about 84 cookies.

Make-Ahead Tip: Wrap shaped dough and place in airtight container or plastic freezer bag and freeze up to 1 month. Bake as above.