Ingredients: |
Ingredients: .
1 package (8 ounces) pitted dates, chopped
1 cup water
1/4 cup sugar
2 tsp lemon juice
1 cup finely chopped pecans or walnuts
Dough
1 cup butter, softened
2 cups brown sugar, firmly packed
2 eggs
3 1/2 cups all-purpose flour
1/2 tsp baking powder 1/2 tsp salt
1/4 tsp baking soda
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Directions: |
Directions:1 In a saucepan, combine dates, water, sugar and lemon juice. Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. Stir in chopped nuts.
2 In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy. In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions. Wrap in waxed paper and chill until easy to handle.
3 Between sheets of waxed paper, roll each portion into a rectangle, about 12 x 8 inches. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture. Starting with the 12 inch side, lift edge of waxed paper. Peel paper off as dough is rolled, jelly-roll fashion. Repeat with remaining portions and filling. Wrap rolls in waxed paper and refrigerate for several hours or overnight.
4 Preheat oven to 350°. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets. Bake for 10 to 12 minutes; cool on racks. |
This recipe for Date Pinwheel Cookies is from