Ingredients: |
Ingredients: 1/2 cup butter, softened, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 egg
2 cups all-purpose flour, sifted
1/4 tsp salt
1/2 tsp baking soda
Date Filling:
8 oz package pitted dates
1/3 cup water
1/4 cup granulated sugar
1/2 cup chopped nuts (walnuts)
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Directions: |
Directions:1. Place butter in mixer bowl and beat until creamed. Add brown sugar, 1/2 cup granulated sugar, vanilla, and egg. Beat until light yellow in color.
2. Add sifted dry ingredients a little at a time, and mix until well blended. Set aside.
3. Chop dates into small pieces. Add remaining sugar, a pinch of salt, and 1/3 cup water. Bring to a boil, and then reduce to simmer for 5 minutes, stirring often. Add chopped nuts. Keep lukewarm and set aside. If the filling cools too much, it will make it very difficult to spread on the dough.
4. Cut dough in half. Roll each half on a floured wax paper until you have a 9"x12" rectangle, approximately 1/8" thick. Spread half the filling on top of the dough. Roll the long side tightly to form a long tube shape (log). Wrap with the wax paper. Chill at least 1 to 2 hours, or preferably overnight. Roll must be firm enough to slice easily.
5. Using a sharp knife, cut into 1/8" to 1/4" thick slices, and place on parchment paper covered cookie sheets about 1" apart.
6. Bake in moderate oven, 375ºF, for 7 to 10 minutes, until light golden brown.
7. Cool on wire rack. Store in tightly covered container. |
Personal
Notes: |
Personal
Notes: My mother made these date pinwheel cookies every Christmas. They are amazing!
Note: In between baking cookies, return extra dough log to refrigerator to stay firm. Also, if you dip your knife in flour, it makes slicing easier.
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This recipe for Grandma's Date Pinwheel Cookies is from