Date Pinwheel Cookies

Date Pinwheel Cookies

by: Barbara Hodges

Ingredients:

2 cups Chopped Dates

1 cup Sugar

1 cup Water

1 cup Chopped Nuts

1 cup Margarine or Butter

2 cups Brown Sugar

3 Eggs

4 cups Flour

1/2 tsp Salt

1/2 tsp Baking Soda

Directions: Mix dates, sugar and water together in a small sauce pan and cook 10 minutes. Mix in nuts and cool. In large mixing bowl, cream margarine (butter)  and brown sugar. Beat in eggs. Sift together flour, salt and baking soda. Stir into creamed mixture. (dough will be stiff). Divide dough in half; chill 1 hour or until dough can be rolled easily. On lightly floured surface roll dough out into two 10x15 inch rectangles. Spread each rectangle with half of the date filling. Carefully roll up jelly-roll style, beginning with the long side. Wrap each roll in wax paper and refrigerate several hours. Cut into 1/4 inch slices. Place on greased cookie sheet and bake at 375 degrees for about 12 minutes. Remove from cookie sheet and cool on wire rack. Store in covered containers.