Date-nut pinwheels

80 Servings

Ingredients

Quantity Ingredient
2 cups Flour; sifted
1½ teaspoon Baking powder
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
⅔ cup Soft butter or margarine
1 cup Sugar
1 Egg
1 teaspoon Vanilla
8 ounces Pitted dates; cut up
½ cup Sugar
2 teaspoons Lemon peel; grated
½ cup Chopped walnuts

Directions

FILLING

From: Dot & Tim McChesney <jrjet@...> Date: Mon, 1 Jul 1996 21:16:41 -0700 Okedy dokedy! Here ya go! I can remember my Grandmother making these around Christmastime, they are the most wonderful cookie. Thanks for the memories, I think I may have to go make some soon! Dot Sift dry ingredients together. Beat butter and sugar together until light.

Add egg and vanilla -- beat until fluffy. Add half the flour mixture, beat on low speed. Mix in the rest of the flour by hand or with hands. Dough will be stiff. Refridgerate 1 hour. Meanwhile in a saucepan, combine dates, sugar and ½ cup water. Cook until thickened. Remove from heat and add lemon peel and nuts. Cool completely. Divide dough in half, roll into a 8 x 10 rectangle on a floured surface. Spread each half with the filling and roll up from the long side, jelly roll style. Press edges to seal. Wrap in plastic wrap and refridgerate 8 hours or overnight - rolls may be stored refridgerated for up to 10 days. Preheat oven to 375 F. Lightly grease cookie sheet. Slice rolls into ⅛ inch cookie slices. Keep excess refridgerated. Place slices 2 inches apart and bake 8 - 10 minutes. Let stand 1 minute before removing to wire rack. Cool.

EAT-L Digest 1 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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