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Date-Filled Pinwheels

Sliced thin, these cookies are crispy and chewy; sliced thick, they have a cake-like texture. Mom made these family favorites ahead of time and baked them just before we got home from school.

15 ServingsPrep: 20 min. + chilling Bake: 10 min.

Ingredients

3/4 cup firmly packed chopped dates
1/3 cup sugar
1/3 cup water
1/3 cup chopped pecans
1/3 cup shortening
2/3 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda

Directions

In a large saucepan, combine the dates, sugar and water. Cook and
stir over medium heat for 10 minutes until very soft. Add pecans;
cool. In a large bowl, cream shortening and brown sugar. Beat in egg
and vanilla. Combine the flour, salt and baking soda; gradually add
to creamed mixture. Cover and refrigerate for 1 hour or until easy
to handle.
On a lightly floured surface, roll out dough into an 8-in. square.
Spread with date mixture; roll up jelly-roll style. Wrap with
plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly
greased baking sheets. Bake at 400° for 8-10 minutes or until

2 of 2

Date-Filled Pinwheels (continued)

Directions (continued)

golden brown. Remove to wire racks to cool. Yield: about 2-1/2
dozen.

Nutrition Facts: 1 serving (2 each) equals 181 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 58 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.