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Print this Recipe    Date Pinwheel

Date Pinwheel Cookies

8oz pkg. pitted whole dates, snipped
1/3 cup sugar
1/2 cup water
2 Tbsp lemon juice
1/2 tsp vanilla
1/2 cup shortening
1/2 cup margarine or butter
3 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3 Tbsp milk
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt

For filling, in a medium saucepan combine dates, 1/3 cup sugar,
and 1/2 cup water. bring to boiling, reduce heat. Cook and stir
about 2 minutes or till thick. Stir in lemon juice and the 1/2 tsp.
vanilla, cool.

In a mixing bowl beat shortening and margarine or butter with an
electric mixer on medium to high speed for 30 seconds. Add about
half of the flour. Then add the 1/2 cup sugar, the brown sugar,
egg, milk, 1 tsp. vanilla, baking soda, and 1/4 tsp. salt. Beat
till combined. Beat in remaining flour. Cover and chill about 1
hour or till easy to handle.

Divide dough in half. Roll each half of dough between waxed paper
into a 12x10 inch rectangle. Spread each with half of the filling.
From the long side, roll up each half jelly-roll style. Moisten
and pinch edges to seal. Wrap each in waxed paper or plastic wrap.
Chill for 4 to 48 hours.

Cut into 1/4 inch slices. Place 1 inch apart onto greased cookie
sheets. Bake in 375 degree oven for 10 to 12 minutes or till edges
are lightly browned. Cool on wire racks. Makes about 72 cookies.


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