Title: Date Pinwheel Cookies
Categories: Cookie
Yield: 1 Servings
| 1/2 | c | Shortening |
| 1 | c | Firmly packed dark brown sug |
| 1 | | Egg |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| | | Filling |
| 8 | oz | Whole pitted |
| | | Chopped |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1 | c | Finely chopped pecans |
Christmas. Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add egg, and beat well. Combine flour, soda,
salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape
dough into a ball. (Dough will be stiff.)Place dough on a lightly floured
surface; roll into a 16- x 8-inch rectangle. Spread filling over dough,
leaving a 1/2-inch margin on all sides. Starting at long side, carefully
roll dough, jellyroll fashion; pinch seam and ends of roll to seal. Wrap
dough in wax paper, and chill at least 1 hour.Unwrap roll, and cut into
1/4-inch slices. Place 1 inch apart on greased cookie sheets. Bake at 350
degrees for 12 to 15 minutes. Cool on wire racks. Yield: about 4
dozen.FILLINGCombine dates, sugar, and water in a medium saucepan. Cook
over medium heat 3 to 5 minutes or until thickened, stirring constantly.
Remove filling from heat; stir in pecans. Let cool. Yield: about 1-3/4
cups.