Cookie Recipes: Date Pinwheel by Recipe Cottage

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	Date Pinwheel

		Date Pinwheel Cookies 8oz pkg. pitted whole dates, snipped 1/3 cup sugar 1/2 cup water 2 Tbsp lemon juice 1/2 tsp vanilla 1/2 cup shortening 1/2 cup margarine or butter 3 cups all purpose flour 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 3 Tbsp milk 1 tsp. vanilla 1/2 tsp. baking soda 1/4 tsp. salt For filling, in a medium saucepan combine dates, 1/3 cup sugar, and 1/2 cup water. bring to boiling, reduce heat. Cook and stir about 2 minutes or till thick. Stir in lemon juice and the 1/2 tsp. vanilla, cool. In a mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 tsp. vanilla, baking soda, and 1/4 tsp. salt. Beat till combined. Beat in remaining flour. Cover and chill about 1 hour or till easy to handle. Divide dough in half. Roll each half of dough between waxed paper into a 12x10 inch rectangle. Spread each with half of the filling. From the long side, roll up each half jelly-roll style. Moisten and pinch edges to seal. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours. Cut into 1/4 inch slices. Place 1 inch apart onto greased cookie sheets. Bake in 375 degree oven for 10 to 12 minutes or till edges are lightly browned. Cool on wire racks. Makes about 72 cookies.