1 c Butter or margarine
1 c White sugar
1 c Brown sugar
1/2 ts Kitchen-Klatter burnt sugar
-flavoring
1 ts Kitchen-Klatter vanilla
-flavoring
3 Eggs; beaten
4 c Flour; sifted
1 ts Soda
1 ts Cinnamon
1/4 ts Salt
-DATE FILLING-
1 lb Dates; cut
1/2 c White sugar
1/2 c Water
1 c Nuts; chopped
This Date Pinwheel cookie recipe came from my Great Aunt Gladys. Since we
do not have anyone to supply the Kitchen Klatter extracts we skip the burnt
sugar flavoring and use regular vanilla extract. Our preference is to leave
out the cinnamon, but they would probably be good with it included.
When I make these I divide the dough in half before I add the filling and
roll them up. 1/2 the dough is enough for the 2 of us to chow down on them
and still have a decent plate of cookies left. The other half can be frozen
until we want cookies. They can even be sliced frozen and baked.
Cream the butter or margarine, sugars, and flavorings together. Add the
beaten eggs and continue beating until well mixed. Sift the dry ingredients
together and add all at once. Chill while you prepare the date filling.
Date Filling: Stir the dates, sugar, and water together in a saucepan. Cook
over low heat, stirring constantly, until very thick. Add the nutmeats.
Cool thoroughly. Remove the cookie dough from the refrigerator. Roll out to
1/2 inch thickness. Spread with the date filling. Roll up in jelly roll
fashion. Store in the refrigerator until quite firm. Slice in thin slices,
place on greased baking sheet and bake at 375 degrees for 15 minutes.
Note that this is not a quick recipe because you have to chill the dough
twice or the cookies will run when you bake them. Also, Next time I am
getting the dates already cut up. It will save a LOT of time.
Shopping note: I have found that in the grocery store I go to that the
dates are $1.00 a pound higher packaged up in the vegetable/fruit section
than they are in the bulk in the natural food section.
Yields
1 Servings