To enjoy these date pinwheel cookies at any time, keep a roll of the dough in the freezer.
Pinwheel cookies are a gorgeous, decadent dessert that will impress everyone lucky enough to get a bite.
Ingredients
1(8-oz.)pkg.
Credit: Blaine Moats
Place dates in a saucepan.
Stir in water and 1/3 cup sugar.
Bring to boiling, then reduce heat.
Cook and stir about 2 minutes or until thickened.
Then stir in lemon juice and 1/2 teaspoon vanilla.
Set the filling aside to cool.
Add about half of the flour.
Beat until thoroughly combined, scraping the sides of the bowl occasionally.
Beat or stir in the remaining flour.
Cover and chill about 1 hour or until easy to handle.
Shape the Dough
To shape, divide the dough in half.
Place each half of the dough between 2 sheets of parchment or waxed paper.
Using a rolling pin, roll each half into a 12x10-inch rectangle.
Remove top sheets of parchment or waxed paper.
Add the Filling
Spread date mixture over each half of the dough.
Moisten and pinch edges to seal each roll.
Wrap each in parchment or waxed paper or plastic wrap.
Chill for 4 to 48 hours.
Bake the Cookies
Grease a cookie sheet; set aside.
Cut the dough into 1/4-inch-thick slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in a 375F oven for 10 to 12 minutes or until done.
Remove cookies from cookie sheet and cool on a wire rack.
Makes about 84 cookies.
Wrap shaped dough and place in airtight container or plastic freezer bag and freeze up to 1 month.
2,000 calories a day is used for general nutrition advice.
