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Date Pinwheel Coookies - Date Nut Pinwheel Cookies
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Rolled cookies with a date-filled center

Angela Creighton

Serves/Makes:4 Dozen

  • 1-1/2 cups (350 ml) pitted dates
  • 1/4 cup (60 ml) white sugar
  • 1 pinch salt
  • 1-1/4 cups (300 ml) water
  • 1 tsp (5 ml) grated lemon zest
  • 4 tsp (20 ml) fresh lemon juice
  • 2/3 cup (150 ml) finely chopped walnuts
  • 3-1/2 cups (825 ml) all-purpose flour
  • 1-1/2 tsp (7 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 3/4 tsp (4 ml) salt
  • 3/4 cup (175 ml) butter
  • 1/2 cup (125 ml) white sugar
  • 1 cup (225 ml) packed brown sugar
  • 2 eggs
  • 1-1/2 tsp (7 ml) vanilla extract
  • Chop dates.
  • Place dates into small saucepan and add 1/4 cup (60 ml) sugar, dash of salt, and water.
  • Cook, stirring constantly until mixture is soft.
  • Remove from heat.
  • Add grated lemon rind, lemon juice, and chopped nuts.
  • Mix well and chill.
  • Cream butter and gradually add 1/2 cup (125 ml) white sugar and 1 cup (225 ml) lightly packed brown sugar.
  • Beat well.
  • Beat 2 eggs until thick and add to creamed mixture one at a time, beating well after each addition.
  • Stir in vanilla.
  • Measure into a sifter the flour, baking powder, baking soda, and 3/4 tsp (4 ml) of salt.
  • 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 (175 C.).
  • With sharp knife, slice rolls into 1/4 inch thick slices and place on greased cookie sheets.
  • Bake 10 to 13 minutes.
  • Let cool.

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