Date Pinwheel Cookies

By learen

Ingredients

• 1 1/4 cups dates, pitted and finely chopped
• 3/4 cup orange juice
• 1/2 cup sugar
• 1 tablespoon butter
• 3 cups flour plus 1 tablespoon, divided
• 2 teaspoons vanilla, divided
• 1 cup firmly packed brown sugar
• 4 ounces cream cheese
• 1/4 cup shortening
• 2 each eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Details

Servings 72

Preparation

Step 1

HEAT dates, orange juice, sugar, butter and 1T flour in medium saucepan over medium heat. Cook 10 minutes or until thick, stirring frequently; remove from heat. Stir in 1 teaspoon vanilla; set aside to cool.

BEAT brown sugar, cream cheese and shortening in large bowl about 3 minutes until light and fluffy. Add eggs and remaining vanilla and beat 2 minutes longer.

COMBINE remaining 3 cups flour, baking soda and salt in medium bowl. Add to shortening mixture; stir just until blended. Divide dough in half. Roll one half of dough on lightly floured surgace into 12x9 inch rectangle. Spread half of date mixture over dough. Spread evenly, leaving 1/4 inch border at top short edge. Starting at short side, tightly roll dough jelly roll style. Wrap in plastic wrap and freeze at least 1 hour. Repeat with remaining dough and date mixture.

PREHEAT oven to 350. Grease cookie sheets. Unwrap dough and using heavy thread or dental floss, cut dough into 1/4 inch slices. Place slices 1 inch apart on cookie sheets.

BAKE 12 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes.