Date-Filled Pinwheels

Directions

• In a large saucepan, combine dates, sugar and water. Cook and stir over medium heat 10 minutes until very soft. Add pecans; cool. In a large bowl, cream shortening and brown sugar. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 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 4 hours or until firm.
• Preheat oven to 400°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.