Date-Filled Pinwheels Recipe
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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. YIELD:15 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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 golden brown. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
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.
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