Date-Nut Pinwheel Cookies

Dough -

1/2 cup vegetable shortening, such as Crisco

1 cup brown sugar

1 egg

1/2 tsp. vanilla

1 3/4 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

Preparation -
Combine the above ingredients to form a dough. Wrap the dough in waxed paper or plastic wrap and refigerate for several hours or overnight.

Filling -

3/4 cup pitted dates - chopped fine
1/3 cup sugar
1/2 cup water
1/2 cup finely chopped pecans or walnuts

Preparation -
Combine the first three ingredients in a saucepan and cook until thickened, stirring contantly. Cool for about 30 minutes, then stir in 1/2 cup chopped nuts.

Divide the dough in half. Roll each half into an 11" x 7" rectangle. Spread with the filling. Roll up, from the long end, jelly-roll style. Place the rolls on a tray and chill for at least 3 hours. Cut the rolls into 1/4" slices. Place the slices on a lightly greased cookie sheet. Bake in a preheated oven at 400º for 10 minutes or until very lightly browned.

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