Date Nut Pinwheel Cookies II

Ingredients

• 1 cup butter , at room temperature
• 2 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt
• 0.5 teaspoons baking soda
• 4.5 cups all-purpose flour
• 8 ounces dates , pitted and chopped
• 1 cup finely chopped pecans
• 0.5 cups water
• 0.5 cups white sugar

Instructions

1. 1

   Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

2. 2

   Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.

3. 3

   Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

4. 4

   Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.

5. 5

   Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

6. 6

   Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

7. 7

   Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.