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Date Pinwheel Cookies

Yield about 4 1/2 dozen


  • 1 (8-ounce) package pitted dates
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

How to Make It

  1. Combine dates, water, and 1/4 cup sugar in a medium saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring constantly. Remove from heat, and set aside to cool completely.

  2. Cream butter in a large mixing bowl; gradually add brown sugar, beating well. Add egg; beat well. Combine flour, soda, salt, and cinnamon. Stir into creamed mixture. Cover and chill at least 1 hour.

  3. Roll to a 16- x 10-inch rectangle on waxed paper; spread evenly with reserved date filling. Roll up jellyroll fashion; pinch ends to seal. Wrap in waxed paper, and chill overnight.

  4. Cut into 1/4-inch slices. Place 3 inches apart on ungreased cookie sheets. Bake at 375° for 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.

Oxmoor House Homestyle Recipes