rebbermade

GRANDMOTHER MANN'S DATE+NUT PINWHEELS



The Southtown Cookie Exchange is today! I think there's around 16 families participating. Wow. The list (so far) of cookies that will be there today: creme de mint, oatmeal choc chip, shortbread pecan, pumpkin, gingersnap, molasses ginger, spritzers, sugar, pecan cups, choc chip, lemon bars, date+nut pinwheels, and buckeyes... dang!



Very important note: This is a recipe you have to plan to make a few days in advance because it goes through TWO rounds of overnight chilling.

Grandmother Mann's Date+Nut Pinwheels

Day One .............................................................

For the dough:
4 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. butter (room temperature)
2 c. brown sugar
3 eggs (I used Ener-G Egg Replacer so the egg-allergic could eat these too.)

Sift together flour, salt, and baking soda in a medium bowl.
In a large bowl beat butter, sugar, and eggs. Gradually add flour mixture until incorporated.
Separate dough into two equal portions, shape into 1" thick bricks, wrap, and put in fridge to chill overnight.



Day Two .............................................................

For the filling:
2 1/4 c. chopped dates (I used date pieces which I broke into smaller bits.)
1 c. sugar
1 c. water
1 c. chopped pecans (sliced 1/4")

Combine dates, sugar, and water in a saucepan. Heat slowly on medium/medium low to dissolve sugar. Stir constantly. Dates will break down and form a dark brown paste. This might take about 10 minutes. Set aside to cool.

Assembly:
Roll out dough into a 1/4" thick rectangle. Spread date filling on dough. Sprinkle with nuts and roll up carefully so as not to split the dough too much. Place rolls in fridge to chill overnight.

Day Three .............................................................



Cut rolls into 1/4" slices.



Place on parchment lined cookie sheet and bake at 375F, 10-12 minutes.



Eat. Share. Enjoy!