Post by wilderness on Nov 11, 2018 9:25:03 GMT -5
Date Nut Pinwheel Cookies-wilderness
Dough
2 Cups Brown Sugar
1/2 tsp salt
1/2 tsp baking soda
Filling
2 1/2 Cups dates chopped
1 Cup white sugar
1 Cup water
Juice and rind of 1 lemon
1 Cup of raisins
Pieces of butter
Dough
Beat brown sugar and shortening together, add eggs one at a time and beat. Sift flour, salt and baking soda together and gradually add to sugar and egg mixture. Don't over beat. This is a very soft dough so I like to chill it for about an hour before rolling it out.
Roll out dough on a floured service into a rectangle to about 1/4" thick. I like to put a piece of wax paper down and flour that to roll the dough out on.
Spread the filling on the dough being careful not to tear the dough. Don't go quite to the edge on the long edges. Roll starting at the long edge like a cinnamon bun. I use the was paper to help roll. Place on a cookie sheet covered and refrigerate over night.
When ready to bake preheat oven to 350. Slice cookies about 1/4" thick and place on a baking sheet. I recommend using a sil pad or parchment paper as these cookies burn very easily on the bottom. Bake until light brown 8-10 minute. Remove to a cooking rack.
These cookies seem to last forever in the cookie jar. That is only if there is noone around to eat them so no worry either way they won't go stale.
Dough
2 Cups Brown Sugar
1 Cup Shortening
3 eggs
4 Cups Flour1/2 tsp salt
1/2 tsp baking soda
Filling
2 1/2 Cups dates chopped
1 Cup white sugar
1 Cup water
Juice and rind of 1 lemon
1 Cup of raisins
Pieces of butter
Dough
Beat brown sugar and shortening together, add eggs one at a time and beat. Sift flour, salt and baking soda together and gradually add to sugar and egg mixture. Don't over beat. This is a very soft dough so I like to chill it for about an hour before rolling it out.
Roll out dough on a floured service into a rectangle to about 1/4" thick. I like to put a piece of wax paper down and flour that to roll the dough out on.
Spread the filling on the dough being careful not to tear the dough. Don't go quite to the edge on the long edges. Roll starting at the long edge like a cinnamon bun. I use the was paper to help roll. Place on a cookie sheet covered and refrigerate over night.
When ready to bake preheat oven to 350. Slice cookies about 1/4" thick and place on a baking sheet. I recommend using a sil pad or parchment paper as these cookies burn very easily on the bottom. Bake until light brown 8-10 minute. Remove to a cooking rack.
These cookies seem to last forever in the cookie jar. That is only if there is noone around to eat them so no worry either way they won't go stale.
