Date Nut Pinwheel Cookies
Recipe Ingredients:
| 1 | pkg | (8oz) dates |
| 1 | cup | hot water |
| 1 | cup | very finely chopped pecans |
| 1 | cup | sugar |
| 2 | tsp | vanilla |
| 2 | cup | firmly packed brown sugar |
| 1 | cup | butter |
| 2 | eggs | |
| 3 1/2 | cup | flour |
| 1 | tsp | cinnamon |
| 1/2 | tsp | baking soda |
| 1/2 | tsp | cream of tartar |
| 1/2 | tsp | salt |
Recipe Instructions:
| 1. | Combine dates, sugar, 1 teaspoon vanilla, and hot water in a medium saucepan. Cook over medium heat until thickened - about 6-8 minutes. Stir constantly. Remove from heat and stir in pecans. Set date mixture aside to cool. |
| 2. | Combine brown sugar and butter. Cream until light and fluffy. Beat in eggs. Combine flour, soda, cream of tartar, salt and cinnamon. Stir into creamed mixture. Add 1 teaspoon vanilla and mix well. |
| 3. | Divide dough into thirds. Roll each portion into a 12" square on waxed paper. Spread with 1/3 of date mixture. Lifting up edge of waxed paper, gently peel off dough and roll jelly roll fashion. |
| 4. | Wrap rolls in waxed paper and refrigerate overnight. Cut dough into 1/4" slices and place two inches apart on greased cookie sheet. Bake at 350F for 8-10 minutes. Cool cookies on wire rack. Makes 6 dozen. |
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