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Date-Nut Pinwheel Cookies

Guest Author - Sandy Moyer

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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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