Date Pinwheel Cookies

Grandmother Scarlett loved baking these delectable treats for her grandchildren. My dad remembers running into her quaint house, passing her altogether, heading straight to her freezer and grabbing a cookie, then returning to give Grandmother a hug and a kiss, his mouth already full of date pinwheel goodness. Here is her authentic recipe, straight from our Alabama heritage to your kitchen!

DATE PINWHEEL COOKIE DOUGH:
1 C butter, softened
2 C brown sugar
3 eggs, well beaten
4 C flour, sifted
1/2 t salt
1 t baking soda

Cream the butter with a mixer. Add the brown sugar. Add eggs and mix well. Mix the flour, salt, and soda in a bowl. Pour the dry mix into the cream mix. Stir until well blended. Cover the dough and chill in the refrigerator, about 2 hours.

DATE FILLING:
2 1/4 C chopped dates
1 C water
1 C sugar
1 1/2 C chopped pecans

Cook the dates, sugar, and water in a saucepan over low heat until thickened. It usually takes about 10 minutes. Add the pecans then let cool.

When filling is cool dough is chilled take the dough and divide it in half. Roll each half out, on a lightly floured surface, until about a quarter inch thick. Spread half of the filling on each dough half. Roll up the dough, like a jelly roll or cinnamon roll loaf. Wrap the two rolls in wax paper and chill in the refrigerator. After about an hour or two, remove the dough from the refrigerator. Cut the rolls, with a sharp knife, to be about a quarter inch thick. Spray a cookie sheet with non-stick spray then place cookies on it. Bake at 400 degrees for 10-12 minutes until the top is golden brown. Remove cookies from sheet and place on a wax paper lined cooling rack. Serve after the cookies are cool to the touch.