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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Date & Nut Pinwheel Cookies Recipe

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This recipe for Date & Nut Pinwheel Cookies is from Frieda's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1/2 cup granulated sugar
3/4 cup water
1 pound chopped dates
1 cup chopped nuts

Dough:
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup shortening (Crisco)
3 eggs

Directions:
Directions:
Combine the Filling ingredients and set aside. Note: It is much easier to use a food processor rather than chopping by hand. Place all ingredients in the food processor and pulse until ingredients are blended but small chunks of dates and nuts are visible.

To prepare Dough:
Sift together the flour, baking soda, salt and cinnamon and set aside.

Using electric mixer, beat together granulated and brown sugars with Crisco on medium speed until smooth and fluffy.

Add eggs, one at a time, until combined. On low speed, slowly add the flour mixture until combined.

Divide dough into 4 sections. Roll each section on a flat surface, one at a time, into about a 12"x6" shape about 1/4" thick. Use flour as you roll to prevent sticking. Spread filling over the dough and roll (like a jelly roll) lengthwise. Wrap in wax paper. Repeat with the other 3 sections. Chill wrapped and filled dough for a few hours to several days.

When ready to bake, unwrap dough rolls and slice 1/2-inch thick. Place slices on cookie sheet about 2-inches apart and bake at 375º F. for 8 to 10 minutes, or until they just start to turn brown.

Personal Notes:
Personal Notes:
This recipe from my mother's mother, grandma Nanny, has always been in the family and has always been a favorite at Christmas. Rolled cookies are always great to make ahead and bake later.

 

 

 

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