Peanut Pinwheel Cookies

Creamy peanut butter and dates wrapped in a cookie dough...heaven! A sweet treat you're sure to repeat!

• Ready In: 40 mins
• Yields: 36 cookies

Ingredients

• Filling

• 1  cup pitted dates, chopped small
• 1⁄4 cup granulated sugar
• 1  pinch salt
• 2⁄3 cup water
• 2  tablespoons creamy peanut butter

• Cookie dough

• 1⁄2 cup unsalted butter, softened
• 1  cup light brown sugar, firmly packed
• 1⁄2 cup creamy peanut butter
• 1  egg
• 2  tablespoons milk
• 1 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 1  pinch salt

Directions

1. To make filling:
2. In a sauce pan over moderate heat, combine dates, granulated sugar, salt and water. Simmer until mixture is well combined and thick. Remove from heat and stir in peanut butter. Set aside to cool.
3. To make cookie dough:
4. Cream together butter, brown sugar and peanut butter. Beat in egg and milk.
5. In a separate bowl, sift together the flour, baking soda and salt. Stir into batter. Chill dough briefly to make rolling easier.
6. Between two sheets of waxed paper, roll out the dough to a 15 x 8-inch rectangle. Remove top sheet of waxed paper. Spread date filling evenly over dough leaving a one inch border on one long side. Carefully roll dough into a long cylinder. Wrap in waxed paper and chill for about 3 hours. (Dough may be made several days ahead.)
7. Preheat oven to 375°F
8. Remove waxed paper and cut dough into 1/2-inch thick slices. Put on cookie sheets and bake for about 10 minutes or until lightly browned. Remove from oven and let rest on sheets for 5 minutes until firm enough to remove to cooling racks. Enjoy!
9. Makes 3 dozen cookies.