"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pinwheel Cookies Recipe

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This recipe for Pinwheel Cookies, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janna (Mazzini) Rice
Added: Monday, July 9, 2007


2c. flour 8oz, chopped dates
1/2 tsp. baking soda 1/2 c. sugar
1/2 tsp. salt 1/2 c. water
1/4 tsp. cinnamon 1/2 c. finely chopped
1/4 tsp. cloves nuts (optional)
41/2 c. butter
1c. firmly packed brown sugar
1 egg
1tsp vanilla

Sift dry ingredients together
Cream butter and brown sugar, add egg and vanilla
Slowly add dry ingredients and refrigerate.
Cook filling ingredients on low heat until thick-cool completely.

Roll out 1/2 dough on floured board into 10x8 rectangle and spread with 1/2 of filling.
Roll as a jelly roll starting with 10" side.
Wrap in wax paper.
Repeat with remaining dough and fillings.
Chill over night.
Cut into 1/4" slices
Bake on lightly greased cookie sheet 400

Number Of Servings:
Number Of Servings:
makes about 3 doz.
Personal Notes:
Personal Notes:
Recipe from Margaret E. Morcone's favorites.




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