Date-nut Pinwheels

By SMorrissey

Ingredients

• 8 oz Pitted Dates, finely chopped
• 1/2 cup Water
• 1/2 cup Sugar
• 1/2 cup Finely Chopped Walnuts
• 2 tsp Grated Lemon Zest
• 2 cups All-purpose Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Nutmeg
• 2/3 cup Butter, softened
• 1 cup Sugar
• 1 Egg
• 1 tsp Vanilla Extract

Details

Servings 8
Adapted from cookie.betterrecipes.com

Preparation

Step 1

Prepare the filling first, as it needs to cool completely before using.

Combine all filling ingredients, except the lemon zest, in a saucepan. Bring to a boil; reduce heat and cook, stirring until thickened, about 5 minutes. Remove from heat, stir in lemon zest, and cool completely.

..

Sift flour, baking powder, salt, cinnamon, ginger and nutmeg together, then set aside. In a large bowl, beat butter until light; gradually add sugar, then egg and vanilla. Continue beating until fluffy. At low speed, gradually add flour mixture. (You might need to stir in the last portion by hand, if you don't have a stand mixer, because the dough will be stiff.) Divide the dough in half; roll each half to a rectangle 8x10-inches. Place half the filling on each rectangle; roll up jelly roll fashion, from a long side.

Wrap each log in plastic wrap and refrigerate overnight. (If necessary, roll the logs with the palm of your hands to reshape into rounds.) The next day slice the cookies into 1/8 to 1/4-inch slices; bake in a 375 degree oven for 10-15 minutes, depending upon how thickly they were sliced.