DATE NUT PINWHEELS
Source of Recipe
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List of Ingredients
FILLING:
22 ounces of finely chopped and pitted baking dates
2 and 1/2 cups of finely chopped walnuts
2 cups granulated sugar
2 cups water
1/4 lb. oleo or margarine
Recipe
Combine filling ingreadints in a sauce pan, cook, stirring frequently, until thick and glossy. Chill in the
refrigerator
for several hours. (We used to set ours out on the back porch in
December)
This will produce a double batch of filling.
DOUGH: [While the filling is easy to make in a double batch, the dough
isn't
when using ordinary kitchen equipment. You're probably better off
making two
separate batches and combining things later.] In a large mixing bowl,
blend:
1/2 lb. oleo or margarine
3 eggs
1 teaspoon vanilla
2 cups of brown sugar
After these are thoroughly blended, set that mixture aside and blend
the
following together in a separate bowl with a whisk.
5 cups flour (We use Gold Medal All-Purpose)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Now work the flour mixture into the oleo/egg/sugar mixture until you
have a
smooth thoroughly blended dough (I told you to use a large bowl!) Turn
the
dough onto the glossy side of a sheet of freezer paper and shape into a
rectangular loaf. Wrap the paper around the loaf and chill for several
hours. Now do it all over again because you made a double batch of
filling.
At this point, you can let the whole mess sit overnight and roll them
out
the next day, but this will make it a three day project instead of two.
We
usually would make the filling in the early morning, then the dough,
then
chill things in the afternoon and roll out the dough in the evening.
After both filling and dough are well chilled (NEVER FROZEN!) remove
them
from the refrigerator. Divide each loaf of dough into four parts. Roll
each
part of the dough on a floured surface into a rectangular shape about
1/4
inch thick. Gently spread about 1/8 of the filling evenly over the
dough.
Roll the dough in the manner of a jellyroll. Place the roll in a
wrapping of
waxed paper and refrigerate overnight.
Early the Next Morning.......
Remove the chilled rolls (after you've had your morning coffee, of
course)
and slice off the cookies about a 1/2 inch thick. Place on a greased
cookie
sheet and bake at 4000 F. for about ten minutes or until brown. These
don't
spread out much, so you can place them fairly close on the sheet, but
they
shouldn't touch. They have a tendency to burn easily, so watch your
oven.
After they cool, store them in layers separated by waxed paper in
cookie
tins.
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