Pinwheel Cookies

prep time:: 3 hr
total time:: 4 hr

These cookies were handed down from my mom, “Grammy” Dawn Bickford. The kids really love the taste of the dates in the recipe, and it is one that I make every Christmas.

ingredients

1/2 c butter or margarine
1/8 tsp salt
3/4 c packed light brown sugar
1/2 c finely chopped pecans
1 1/2 c (12 oz) finely chopped dates
1 egg
1/2 tsp vanilla
1 3/4 c all purpose flour

directions

1
Beat butter and brown sugar in small bowl until fluffy. Add egg and vanilla and beat again. Combine flour and salt, then add to the butter mixture. Mix in the pecans.
2
Roll dough on floured surface into 12x9 inch rectangle, then spread chopped dates over dough. Roll up tightly, beginning with the long side. Cover dough and chill rolled up for at least 2-3 hours. To store dough, wrap in plastic and foil, then refrigerate up to 1 month or freeze up to 2 months.
3
To bake, thaw dough if needed overnight in the refrigerator. Cut dough into 1/4 inch slices and place on ungreased cookie sheets. Bake in preheated 400 degree oven until lightly browned, about 10-12 minutes. Cool on wire racks. Store cookies in sealed containers at room temperature for up to 2 weeks, or freeze up to 2 months.

Source: Leslie Carmody