Pinwheel Cookies

Tip: mix in whole wheat pastry flour in place of or combined with the white flour. I found this recipe in Parent & Child magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 40 mins
• Serves: 40
• Yields: 40 cookies

Ingredients

• Dough

• 1  cup butter, softened (2 sticks)
• 1 1⁄2 cups light brown sugar
• 1  large egg
• 1  egg yolk
• 1 1⁄2 teaspoons vanilla extract
• 3  cups flour
• 1  cup old fashioned oats
• 2  teaspoons baking powder

• Fruit Filling

• 2  cups pitted dates, chopped or 1  cup dried figs or 1  cup cranberries
• 1  cup water
• 1⁄2 cup sugar

Directions

1. Dough: In a mixer, beat butter and sugar for one minute, then add in egg, egg yolk, and vanilla. Mix until smooth. Add dry ingredients.
2. Divide dough into two balls. Place one ball on waxed paper and press into a flat square. Place waxed paper on top and roll from the center out to form a rectangle. Repeat with second piece of dough. Chill dough for 30 minutes.
3. Fruit Filling: In a medium saucepan, bring water, sugar, and dates to a boil. Reduce heat and simmer for 15-20 minutes. Stir until thick and smooth. Remove filling from heat and let it cool to room temperature.
4. Roll dough out to 1/4-inch thickness. Remove top layer of waxed paper. Spread half the fruit filling in an even coat over the dough 1/2-inch from the edges.
5. Roll into a tight, long roll. Wrap dough in waxed paper and refrigerate for one hour. Repeat with second roll of dough.
6. Preheat oven to 350. Grease a cookie sheet with butter. Slice into 1/2-inch rounds and place on cookie sheet about 1-inch apart. Bake for 10-12 minutes. Let the cookies cool; store in an airtight container.