Date Pinwheels II

By learen

Ingredients

• 1 8oz pkg pitted whole dates, finely snipped
• 1/2 c water
• 1/3 c granulated sugar
• 2 T lemon juice
• 1/2 t vanilla
• 1/2 c shortening
• 1/2 c butter, softened
• 1/2 c granulated sugar
• 1/2 c brown sugar
• 1/2 t baking soda
• 1/4 t salt
• 1 egg
• 3 T milk
• 1 t vanilla
• 3 c all purpose flour

Details

Servings 64

Preparation

Step 1

For filling, combine dates and water, and the 1/3 c granulated sugar. Bring to boiling; reduce heat. Cook and stir about 2 min or until thick. Stir in lemon juice and the 1/2 t vanilla; set filling aside to cool.

In a large mixing bowl beat shortening and butter with an electric mixer on med to high speed for 30 seconds. Add the 1/2 c granulated sugar, the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and the 1 t vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

Roll half the dough between pieces of waxed paper into a 12x10 in rectangle. Spread with half of the filling mix. Roll up dough, moisten edges, pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill 2-24 hours.

Grease cookie sheet; set aside. Cut rolls into 1/4 inch slices. Place slices 1 in apart on cookie sheet and bake in 375 oven for 8-10 min or until edges are lightly browned. Transfer to wire rack and cool.