Date Filled Pinwheel Cookies Recipes

Steps:

• Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
• Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
• Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
• Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
• Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Steps:

• Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool.
• Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy.
• Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften.
• Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8"X10" about ¼ " thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet)
• When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart.
• Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.

Steps:

• In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
• When the dates are completely soft, stir in flour and vanilla.
• Stir well and remove from heat.
• Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
• Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
• Gradually add dry ingredients to creamed mixture.
• Beat until just blended.
• Divide dough into three equal portions.
• Wrap in waxed paper and chill until easy to handle.
• Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
• Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
• Starting with the 12 inch side, lift edge of waxed paper.
• Peel paper off as dough is rolled, jelly-roll fashion.
• Repeat with remaining portions and filling.
• Wrap rolls in waxed paper and refrigerate for several hours or overnight.
• (Or freeze for later use) Preheat oven to 350°.
• Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
• Bake for 10 to 12 minutes; cool on racks.

Steps:

• 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 in waxed paper. 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.