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Date Pinwheels

This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin

192 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
FILLING:
2-1/2 cups chopped dates
1 cup sugar
1 cup water
1 cup finely chopped pecans

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs and vanilla. Combine the flour, salt and baking soda;
gradually add to creamed mixture and mix well. Divide into four
portions. Refrigerate until chilled.
In a large saucepan, bring the dates, sugar and water to a boil.
Reduce heat to medium; cook until mixture is thickened, about 15
minutes. Cool completely. Stir in pecans.
On a baking sheet, roll out each portion of dough between two sheets
of waxed paper into a 12-in. x 9-in. rectangle. Refrigerate for 30
minutes.

2 of 2

Date Pinwheels (continued)

Directions (continued)

Remove waxed paper; spread with date mixture. Tightly roll up each
portion jelly-roll style, starting with a long side; wrap in plastic
wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
baking sheets. Bake at 350° for 10-12 minutes or until set.
Remove to wire racks to cool. Store in an airtight container at room
temperature, or freeze for up to 3 months. Yield: 16 dozen.

Nutrition Facts: 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 18 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.