Grandma Ishmans Date Pinwheels Recipes

CHEWY DATE PINWHEELS

Steps:

• In a large saucepan, combine the dates, sugar and water. Cook and stir over medium heat for 7-9 minutes or until thickened. Stir in nuts; set aside to cool. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, soda, salt and cinnamon; gradually add to creamed mixture and mix well. Divide dough in half., On a floured surface, roll out one portion of dough into a 1/4-in.-thick rectangle. Spread with half of filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate overnight., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes. Remove to wire racks to cool.

DATE PINWHEELS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

DATE NUT PINWHEEL COOKIES II

Steps:

• 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.

GRANDMA ISHMAN'S DATE PINWHEELS

Steps:

• Cream butter in a large bowl with mixer. Add brown sugar, 1/2 cup white sugar, vanilla and egg. Beat until light and creamy.
• Add sifted dry ingredients and mix well.
• Chill for 1-3 hours until firm enough to roll-out.
• In a meantime, add dates to a sauce pan with 1/4 cup white sugar and 1/4 cup water. Bring to a boil, stirring often. Reduce heat to a simmer, and cook 5 minutes. Add nuts. Remove from heat and cool.
• Separate dough in half and roll each half into a 9x12 rectangle. Spread each rectangle with filling. Roll each rectangle into a log.
• Wrap in wax paper and freeze overnight.
• Slice into 1/8 inch thick cookies and bake on a lightly greased baking sheet at 375 degrees for 10 minutes.