Date-Filled Pinwheels

Name: Date-Filled Pinwheels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 2-1/2 dozen.
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 large egg; 1/4 teaspoon vanilla extract; 1-1/3 cups all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon baking soda

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.

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 large 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 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.