Pinwheel Cookies III Recipe

Directions

Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.

Reviews (8)

hannah

Dec. 9, 2009

"These are such a unique and delicious cookie! The date fulling is like a caramel swirl in the middle. I used half butter and half shortening for more flavor. The dough then needs to be refridgerated s..." See moreo it is firm enought to roll out. It is a soft dough, so I rolled it out on parchment so it would not stick to the counter when I rolled it up. It worked great. I rolled the dough into two 12x12 inch squares before spreading on filling and rolling. I found that the roll actually needed to be put in the freezer for several hours before it was hard enough to cut into nice cookies. I cut then 1/4 inch thick and baked at 350 for 8-9 minutes. They are soft, chewy and wonderful!"

DIZ♥

Dec. 9, 2009

"This was my favorite cookie as a child. I could never get enough. We've always made these using crisco and they are nice and soft with a crispy edge. I was taught to divide the dough in half and ro..." See morell into two jelly-roll shaped pieces. Refrigerate the dough overnight and bake the following day or whenever. The dough will keep for several days in the fridge."

Michelle

May. 20, 2010

"I am always looking for a new cookie recipe and I was delighted these turned out so well. The combination of the dates & walnuts were great. I too only baked about 8 minutes and they were nicely bro..." See morewned on top & bottom. I will be making these often. Thanks for the recipe."

More Reviews