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Date Nut Pinwheel Cookies II |
"This recipe makes 3 rolls of dough, which may be frozen until prepared to bake."
Ingredients :
- 1 cup butter (at room temperature)
- 2 cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1/4 teaspoon salt
- half teaspoon baking soda
- four 1/2 cups all-cause flour
- 8 oz. Dates, pitted and chopped
- 1 cup finely chopped pecans
- half 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 mixing bowl till easy. Add the eggs, one by one, beating well after every addition. Stir within the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a 2nd blending bowl. Slowly stir the flour mixture into the egg mixture until calmly combined.
- Divide the dough flippantly into three portions and location each on a square of waxed paper. Wrap and refrigerate till organization, approximately 1 hour.
- Meanwhile, make the filling by means of combine the dates, pecans, water and white sugar in a saucepan set over low warmness. Cook and stir till 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 approximately 1/4 inch thick. Spread 1/three of the filling evenly over the dough; roll up to make a log. Repeat the system with the final dough. Refrigerate till corporation, approximately 1 hour.
- Preheat oven to 350 stages F (one hundred eighty degrees C). Lightly grease baking sheets.
- Using a pointy, serrated knife, reduce the rolls into 1/four inch slices. Place the slices on prepared baking sheets.
- Bake in preheated oven till set and gently browned, approximately 15 minutes. Cool on racks.
Notes :
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