Chewy Date and Walnut Pinwheel Cookies

Different than other recipes for this type of cookie due to the addition of orange zest and vinegar which lends a nice counterbalance to the sweetness of the date filling. This cookie also freezes well for make ahead holiday treats. Cooking time is chilling and baking time.

• Ready In: 4 hrs 45 mins
• Serves: 54
• Yields: 4 1/2 dozen

Ingredients

• 3⁄4 cup  pitted diced dates
• 6  tablespoons sugar
• 6  tablespoons water
• 2  teaspoons lemon juice
• 1⁄2 teaspoon  grated fresh lemon rind
• 1⁄2 cup  finely chopped or ground walnuts
• 1  egg
• 2  cups  sifted flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup butter, softened
• 1 1⁄4 cups  packed brown sugar
• 1 1⁄2 teaspoons  grated  orange rind
• 1  tablespoon vinegar

Directions

1. Combine dates, sugar and water in saucepan.
2. Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking).
3. Remove from heat and blend in lemon juice, lemon rind and the nuts.
4. Set aside to cool thoroughly.
5. Sift together flour, baking soda and salt.
6. Cream the butter, brown sugar and orange rind.
7. Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal).
8. Blend in the dry ingredients (dough will be somewhat stiff).
9. Chill dough several hours or overnight.
10. On wax paper, roll dough into a 15x10 inch rectangle.
11. Spread with the date mixture to within 1/4 inch of all sides.
12. Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you.
13. Slice roll in half place on platter cover and refrigerate 1 hour.
14. Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet).
15. Bake in 375F oven for 12 minutes until slightly golden (do not brown).
16. Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.