Date Nut Pinwheel Cookies II

Name: Date Nut Pinwheel Cookies II
Yield: 60
Ingredients: 1 cup butter (at room temperature); 2 cups packed brown sugar; 3 eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 0.25 teaspoon salt; 0.5 teaspoon baking soda; 4.5 cups all-purpose flour; 8 ounces dates, pitted and chopped; 1 cup finely chopped pecans; 0.5 cup water; 0.5 cup white sugar

Recipe by Christy McCuiston from allrecipes.com

Dessert

Ingredients

60 servings

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1 cup butter (at room temperature)
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2 cups packed brown sugar
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3 eggs
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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0.25 teaspoon salt

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0.5 teaspoon baking soda
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4.5 cups all-purpose flour
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8 ounces dates, pitted and chopped
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1 cup finely chopped pecans
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0.5 cup water
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0.5 cup white sugar

Instructions

Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.