I love cookies that I can make from scratch and slice and bake as needed. Just make the dough and filling, roll up, and keep in the refrigerator. Bake when you want warm cookies. Happy baking!
Date and Almond Pinwheel Cookies Yield: 50 cookies
1 cup dried dates, chopped
½ cup sugar
½ cup water
1/3 cup butter, softened
1/3 cup shortening
2 cups packed brown sugar
1 tsp baking soda
1 tsp salt
½ tsp cream of tartar
¼ cup whipping cream or half and half
1 tsp almond extract
3 ½ cups flour
1 cup slivered almonds
1.) In a medium sized saucepan, combine dates, sugar and water. Bring to a boil; reduce heat and let cook until thickened. It will look like a preserve. Set aside to cool.
2.) In a large mixing bowl, combine the butter, shortening and brown sugar. Cream well. Add in the baking soda, salt and cream of tartar. Stir again. Beat in the eggs, cream, and almond extract. Scrape the sides of the bowl if needed. Beat in the flour a cup at a time. Continue until it is all mixed together. It will be a thick dough. Cover the dough with plastic wrap and let chill in the fridge for an hour.
3.) Roll half the dough out between two pieces of waxed paper or parchment paper. You want the dough to form a rectangle about 12x8 inches. Remove the top layer of paper. Spread the dough with half the date mixture and sprinkle half the almonds on top of that. Carefully roll up the dough, using the paper to help you. I roll them up starting with the longer side. Wrap the log in plastic wrap and pop back into the refrigerator. Repeat with the other half of dough.
4.) When you are read to bake the cookies, preheat the oven to 375*. Line the baking sheets with parchment paper. Slice the dough into ¼ inch thick rounds. Line up the cookies so you can see the date filling. Bake for 8-9 minutes, or until golden. Let cool on the baking sheets.