Date Pinwheel Cookie Recipe

Ingredients

• 1 pound package dates
• 1/2 cup water
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup brown sugar
• 1 cup sugar
• 1 cup butter- softened
• 3 eggs
• 4 cups flour (1 lb, 4 oz)
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 teaspoons baking soda

Instructions

1. Combine the dates, water, 1/2 cup sugar and vanilla in a medium sauce pan.
2. Cook and mash it over medium heat, do not leave it unattended.
3. Continue cooking and mashing until it is combined and most big chunks are gone.
4. Set aside and cool.
5. Cream remaining sugars and butter,
6. Add eggs and continue beating until well mixed.
7. Add combined dry ingredients and mix on low until they are incorporated. It is a thick dough, not too sticky.
8. Divide the dough in half and push each half into kind of a rectangle on a piece of wax paper and then wrap it in plastic wrap and put it in the fridge for about an hour. It can be in for longer but it might need to sit out for a short while to be able to be rolled out then.
9. Once chilled, one at a time, roll each rectangle into little bigger rectangle about 9 inches by 12 inches.
10. Spread half of the date mixture evenly on the dough.
11. Starting with the wide side, roll the dough up. You will have about a 12 inch log.
12. Wrap it up very tightly and put it in the fridge for up to a week.
13. When you are ready to bake, cut into about 3/8 inch slices. I like to just bake what we will be eating and keep the rest in the fridge to bake fresh when we want them.
14. Bake them in a preheated 375 degree oven for about 10 to 12 minutes, just until lightly browned around the edges. Do not over bake.