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Date Swirl Cookies

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD: 4 dozen.
My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana

Ingredients

  • FILLING:
  • 2 cups chopped dates
  • 1 cup water
  • 1 cup sugar
  • 1 cup chopped nuts
  • 2 teaspoons lemon juice
  • DOUGH:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda

Directions

  • 1. In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill.
  • 2. For dough, cream butter and sugars in a bowl. Add eggs, 1 at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
  • 3. On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap securely in waxed paper; chill overnight.
  • 4. Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts

1 cookie: 160 calories, 6g fat (3g saturated fat), 22mg cholesterol, 105mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.

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