Pinwheel Cookies

By emp1438

As soon as I found these few loose pages of cookies, I immediately remember making this cookie with Mom for Christmas!

Ingredients

• Date Filling:
• 2 cups sifted flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• Fillings (below are three options for filling)
• 8 oz. dates; cut into pieces
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup chopped nuts
• Fig Filling:
• 8 oz. figs, ground or cut into small pieces,
• 1/2 cup sugar
• 1 cup water
• 1/2 cup chopped nuts
• Chocolate Filling:
• 1 cup semi-sweet chocolate pieces
• 1 cup flaked or shredded coconuts

Preparation

Step 1

Preheat over 400 degrees
Makes 5 dozen cookies

Sift together flour, baking soda, salt, cinnamon, cloves.
Cream the butter until light and fluffy, then add brown sugar, creaming well. Add egg and vanilla. Mix well. Blend in the dry ingredients.

Roll out half (1/2) of dough on floured surface to an 10x8 rectangle. Spread half of with filling. Starting at 10" side, roll carefully. Wrap in waxed paper and chill at least 2 hours. Cut into 1/4 cup thick slices and placed on lightly greased cookie sheet. Repeat steps for second half of dough and filling.
Bake for 8-10 minutes or until golden brown on bottom of cookie.

Date Filling:
Combine dates, sugar and water into saucepan. Cook over low heat, stirring constantly. Cool thoroughly. Stir in nuts.

Fig Filling:
Combine dates, sugar and water into saucepan. Cook over low heat, stirring constantly. Cool thoroughly. Stir in nuts.

Chocolate Filling:
Melt 1 cup chocolate in double boiler. Remove from heat when melted. Stir in coconut ( can substitute chopped nuts rather than using coconut)