Date Pinwheel Cookies

• Vegetarian

• Produce

  • 1 (10-ounce package Dates

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, firmly packed
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Liquids

  • 1/2 cup Water

Found on plattertalk.com

Description

Ingredients

• 1 (10-ounce) package chopped dates
• ¾ cup sugar, divided
• ½ cup water
• ¼ teaspoon salt, divided
• 1 cup chopped walnuts
• ½ cup butter or margarine, softened
• ½ cup firmly packed brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon baking soda

Directions

• Stir together dates, ¼ cup sugar, ½ cup water, and ⅛ teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside.
• Beat remaining ½ cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy.
• Add egg and vanilla, beating until blended. Gradually add remaining ⅛ teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour.
• Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a ½-inch border.
• Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour.
• Cut roll into ¼-inch-thick slices; place on lightly greased baking sheets.
• Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely.