Recipe: Emma Liebold's Date Pinwheels (cookies)

EMMA LIEBOLD'S DATE PINWHEELS

"It was always a Christmas tradition as neighbors for Mimi, Kate and I to enjoy recipes from my grandmothers, Kay Liebold and Hannah-Barbara Johnson, and from my great-grandmother Emma Liebold. The warmth of family memories complements the sweet richness of the dates. Emma Liebold passed down her recipes to her family, and her love of writing to me. It's fitting that this recipe should be in the book, because now we have the perfect fusion of family recipes and storytelling traditions." - Kristin



FOR THE FILLING:
2 1/2 cups chopped dates
2 cups brown sugar
1 cup water
1 cup chopped nuts

FOR THE DOUGH:
1 cup solid vegetable shortening or unsalted butter
1 cup powdered sugar or granulated sugar
3 large eggs, well beaten
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

TO MAKE THE FILLING:
Combine dates, sugar and water in a small saucepan, bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low, cook 10 to 15 minutes or until thickened, stirring occasionally. Remove from heat and stir in nuts. Set aside.

TO MAKE THE DOUGH:
Heat shortening or butter and sugar until light and fluffy. Beat in eggs.

In a separate bowl, stir together flour, salt and baking powder. Gradually stir flour mixture into butter mixture. Divide dough in half. Roll one half of the dough between two sheets of waxed paper into a 8x16-inch rectangle. Remove top sheet of waxed paper. Spread half the filling over dough to within 1/4-inch of edges. Roll up, jelly-roll style, starting from one of the long sides, removing bottom sheet of waxed paper as you roll. Pinch to seal.

Cut roll in half crosswise. Wrap rolls in plastic wrap, twisting the ends tightly to seal. Stand the wrapped rolls in tall drinking glasses (this helps them retain their round shape instead of flattening from lying on the refrigerator shelf) and place in the refrigerator. Repeat with remaining dough and filling. Chill about 4 hours or until firm.

WHEN READY TO BAKE:
Pre-heat oven to 400 degrees F. Line baking sheets with parchment paper.

Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut into 1/4-inch thick slices. Place 2 inches (5 cm) apart on prepared baking sheets.

Bake for 8 to 10 minutes or till edges are lightly browned. Remove from oven and allow to cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

Store in airtight containers in the refrigerator for up to 2 weeks.

These cookies ship well if wrapped individually to keep them from sticking together.

Makes 90 cookies
Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins