Wednesday, September 25, 2013
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| Date Nut Pinwheel Cookies II |
"This recipe makes 3 rolls of dough, which can be frozen till equipped to bake."
Ingredients :
- 1 cup butter (at room temperature)
- 2 cups packed brown sugar
- three eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- four half cups all-cause flour
- 8 oz. Dates, pitted and chopped
- 1 cup finely chopped pecans
- 1/2 cup water
- 1/2 cup white sugar
Instructions :
| Prep : | Cook : 60M | Ready in : |
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- Cream the butter and brown sugar together in a blending bowl till easy. Add the eggs, one after the other, beating properly after each addition. Stir inside the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour aggregate into the egg aggregate until flippantly blended.
- Divide the dough lightly into three portions and area each on a rectangular of waxed paper. Wrap and refrigerate till company, about 1 hour.
- Meanwhile, make the filling by integrate the dates, pecans, water and white sugar in a saucepan set over low warmth. Cook and stir till the filling has a paste-like consistency. Cool slightly.
- Working with one element at a time, roll out the dough on a gently floured floor to make a rectangle approximately 1/four inch thick. Spread 1/three of the filling evenly over the dough; roll up to make a log. Repeat the manner with the closing dough. Refrigerate till firm, approximately 1 hour.
- Preheat oven to 350 tiers F (one hundred eighty levels C). Lightly grease two baking sheets.
- Using a sharp, serrated knife, reduce 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.
Notes :
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