Date Pinwheel Cookies

Recipe compliments of Margaret Houy (Aunt Maggie)

Cookie:

2 cups brown sugar
1 cup granulated sugar (or 3 cups brown sugar, total)
1½ c. butter or margarine
4 beaten eggs
6 cups flour
¾ teaspoon soda
¾ teaspoon salt
1 teaspoon vanilla

  • Cream butter and sugar(s). Add eggs, mixing well after each one.
  • Sift dry ingredients, then add to mixture.
  • Mix well, then add vanilla. Chill dough thoroughly.

Filling:

2½ cups chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts

  • Mix dates, sugar, and water, and cook for about 10 minutes until it is the consistency of a very thick paste.
  • Remove from the heat and add nuts. Cool before continuing.

Assembly:

  • Roll chilled dough on floured surface to about ¼ inch thickness.
  • Spread filling over rolled dough and fold up jellyroll-style. (Mama says it’s easier to roll the dough between two sheets of waxed paper, then chill in freezer on a cookie sheet before proceeding. If you use this method, peel both pieces of waxed paper off before spreading the filling.)
  • Wrap in waxed paper, and refrigerate several hours or overnight.
  • Slice and bake in a 350° oven.
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