date nut pinwheel cookies ii

Ingredients

• Servings: 5
• 1 cup butter (at room temperature)
• 2 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 1/2 cups all-purpose flour
• 8 ounces dates, pitted and chopped
• 1 cup finely chopped pecans
• 1/2 cup water
• 1/2 cup white sugar

Recipe

• cream the butter and brown sugar together in a mixing bowl until smooth. add the eggs, one at a time, beating well after each addition. stir in the vanilla. sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. slowly stir the flour mixture into the egg mixture until evenly blended.
• divide the dough evenly into three portions and place each on a square of waxed paper. wrap and refrigerate until firm, about 1 hour.
• meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. cook and stir until the filling has a paste-like consistency. cool slightly.
• working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. spread 1/3 of the filling evenly over the dough; roll up to make a log. repeat the process with the remaining dough. refrigerate until firm, about 1 hour.
• preheat oven to 350 degrees f (180 degrees c). lightly grease two baking sheets.
• using a sharp, serrated knife, cut the rolls into 1/4 inch slices. place the slices on prepared baking sheets.
• bake in preheated oven until set and lightly browned, about 15 minutes. cool on racks.