Date Pinwheel Cookies

• porciones: 72 servings
• tiempo activo: 45 minutes
• tiempo total: 55 minutes

Ingredientes

1 ¼ cups chopped dates (see note)

½ cup sugar

½ cup water

½ cup finely chopped pecans

2 cups flour

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened (1 stick)

1 cup brown sugar, packed

1 egg

½ tsp vanilla extract

Instrucciones

For Filling:

Combine dates, sugar, and water in a medium saucepan. Bring the mixture to a boil.

Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10-15 minutes). Allow mixture to cool completely, then stir in pecans. Prepare cookie dough while filling cools.

For Dough:

In a medium bowl, combine dry ingredients (flour, baking soda, and salt). Set aside.

In the bowl of a stand mixer, combine butter and brown sugar, beating until light and fluffy. Scrape down the sides of the bowl.

Add egg and vanilla, and mix to combine. Scrape down the sides of the bowl.

With the mixer running on low speed, gradually add the dry ingredients and mix until combined. Divide the dough into two pieces, forming each into a small rectangle.

For Assembly/Baking:

Working with one portion of the dough at a time, roll the dough between two sheets of parchment or waxed paper (see note) into a 12" x 9" rectangle.

Remove the top piece of paper and spread half the date/nut filling over the first rectangle of dough. Starting from the long edge, roll the dough up tightly using the bottom piece of paper to help you roll. Repeat with the second dough rectangle.

Wrap both dough logs and refrigerate until firm, about two hours. (You can also leave the dough in the refrigerator overnight and bake the next day, or freeze the dough to thaw and bake later.)

Preheat oven to 350° F. Line two baking sheets with parchment paper or silpats (see note) and set aside.

After dough has chilled, unwrap the first dough log and cut into 1/3" slices (I find a thin, serrated knife is good for this job). Place cookies at least 1" apart on the prepared baking sheets. Bake 10-12 minutes. Cookies will appear puffed and slightly browned at the edges.

Allow cookies to cool 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat with the second log of dough.Enjoy!

Nutrición

• Tamaño de la Porción: 1 cookie
• Calorías: 54 kcal
• Grasa Total: 2 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 1.2 g
• Grasa Trans: 0.1 g
• Colesterol: 6 mg
• Sodio: 14 mg
• Carbohidratos Totales: 9 g
• Fibra Dietética: 0.4 g
• Azúcares Totales: 6 g
• Proteína: 1 g