Recipe: Date Swirl Cookies (pinwheel cookies using orange and lemon peel)

DATE SWIRL COOKIES

FOR THE FILLING:
1 1/4 cups dates, cut into pieces
1/2 cup sugar
1/2 cup water
1 tbsp. lemon juice
1/4 cup chopped nuts

FOR THE COOKIE DOUGH:
1 cup shortening
1 1/2 tsp. orange rind
1/4 tsp. lemon rind
1 1/2 tsp. salt
2 cups brown sugar, firmly packed
2 eggs, unbeaten
3 1/3 cups flour
1 1/2 tsp. baking soda
2 tbsp. milk

TO MAKE THE DATE FILLING:
Cook dates, sugar and water until thickened, stirring constantly. Remove from heat and add lemon juice and nuts. Cool.

TO MAKE THE COOKIE DOUGH:
Combine shortening, fruit rinds, salt, brown sugar and eggs; beat thoroughly.

Sift flour with baking soda. Add half of the flour mixture to the shortening mixture, then milk. Add remaining flour, mixing thoroughly.

On lightly floured surface, roll dough to 10x14-inch rectangle (if dough is too soft it may be refrigerated before rolling).

Spread date mixture on dough; roll up (like jelly roll) from long end. Wrap in wax paper (or plastic wrap) and refrigerate overnight or until firm (may be wrapped in plastic wrap and frozen).

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Cut chilled or frozen dough into 1/4-inch slices. Place on ungreased cookie sheet.

Bake 350 degrees for 12-14 minutes or until lightly browned. Do not over bake! (Baking time varies with thickness of slice.)

Adapted from source: Community cookbook, unknown title, date