Date Pinwheel Cookies by Grammie Mae

This recipe is a family favorite. These take a little work but are sooo tasty with a cuppa.

• Ready In: 3 hrs 12 mins
• Yields: 7 dozen cookies

Ingredients

• Filling

• 1 (8 ounce) package pitted dates, chopped
• 1 1⁄3 cups hot water
• 1  cup sugar
• 2  teaspoons lemon juice
• 4  tablespoons flour
• 2  teaspoons vanilla

• Dough

• 1⁄2 cup shortening
• 2  cups brown sugar, firmly packed
• 2  eggs
• 3  cups flour
• 1  teaspoon baking soda
• 2  teaspoons cream of tartar
• 1⁄2 teaspoon salt
• 1  teaspoon vanilla

Directions

1. In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
2. When the dates are completely soft, stir in flour and vanilla.
3. Stir well and remove from heat.
4. Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
5. Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
6. Gradually add dry ingredients to creamed mixture.
7. Beat until just blended.
8. Divide dough into three equal portions.
9. Wrap in waxed paper and chill until easy to handle.
10. Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
11. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
12. Starting with the 12 inch side, lift edge of waxed paper.
13. Peel paper off as dough is rolled, jelly-roll fashion.
14. Repeat with remaining portions and filling.
15. Wrap rolls in waxed paper and refrigerate for several hours or overnight.
16. (Or freeze for later use) Preheat oven to 350°.
17. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
18. Bake for 10 to 12 minutes; cool on racks.