Ingredients: |
Ingredients: Filling:
Combine in (heavy preferred) saucepan:
2 1/4 cup pitted dates, cut up
1 cup white sugar
1 cup water
Cook over low heat until thick – about 10 minutes
Add and stir in
1 cup chopped walnuts
Set aside the mixture and cool.
Dough:
1 cup shortening (I use ½ Crisco and ½ butter)
2 cups brown sugar, firmly packed
3 eggs, well beaten
Mix well and add:
4 cups all purpose flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
Cover, put in the refrigerator and chill thoroughly- overnight is o.k.
Divide mixture in 2 parts
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Directions: |
Directions:Roll out first part in a rectangle about ¼ inch thick. Spread ½ the filling on and roll up. Put on waxed paper turning outside ends under and refrigerate. I roll it out on the waxed paper, and after I put the filling on, I start the roll then carefully pull up the waxed paper seeing that the dough rolls firmly while I’m doing it. When the roll is completed I wrap it in the waxed paper turning each end under and put it in the refrigerator. Then I do the next roll the same way. These should chill overnight.
Take a roll out the next day, cut into pinwheels about ¼ inch thick and arrange on greased cookie sheets. Bake at about 375 degrees about 10 min. or lightly brown on top and bottom. These burn easily, so they should be put on the upper rack, aluminum cookie sheets preferred. If they burn too easily, put aluminum foil over the cookie sheet and grease it. Do the next roll the same way. |
This recipe for Date Pinwheel Cookies is from