Sunday, December 13, 2009

Date and Nut Pinwheel cookies

This is my favorite cookie recipe. I was my great grandmothers recipe that she made for us every year. But when she was no longer able to get around her kitchen any more she passed it on to us. So I thought I would share if any one is interested in trying. This is a very old recipe.

For the filling:

2 1/4 cup chopped dates
1 cup water
1 cup sugar
1 cup walnuts chopped ( be sure to use black walnuts)

( My husband has nut allergies so I use imitation walnut flavoring and they turn out great)

Cook this for 10 minutes and set aside


For dough :

1 cup shortening
2 cup brown sugar
1 tsp vanilla (not part of original recipe, I added, because I like the vanilla flavor)
1/2 tsp salt
1 tsp baking soda
4 cup flour
3 eggs ( well beaten)

colored sugar

Cream together shortening, brown sugar, vanilla, then add salt, baking soda and flour, add well beaten eggs, and mix well. You may need to add more flour.

Chill dough well. Overnight or so at least. divide dough, And on a lightly floured surface or if you prefer , which I do , roll between 2 layers of wax paper or plastic wrap, maybe 1/4" thick. Roll out one part at a time keep the other part chilling . Spread a thin to moderate layer of filling on dough then roll up in a log. Put the log in wax paper or plastic wrap and refrigerate. Repeat this process until all used up.

Slice thin Sprinkle or dip the cookie top in colored sugar and bake at 350 until done about 15 minutes. when the cookie is a light golden brown. Depending on your oven you may have to adjust your temperature up or down.

makes around 10 dozen

The rolls can be stored in the refrigerate for up to a week. You can also wrap them up and store in freezer. They store very well. As dough or cookies.

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