Recipe: Orange Date Pinwheel Cookies (with cooked filling using pecans)

ORANGE DATE PINWHEEL COOKIES

"The tang of the orange and sweetness of the dates combine to produce a rich, wonderful cookie."

FOR THE FILLING:
1 1/2 cups chopped pitted dates
1/4 cup white granulated sugar
1 pinch salt
3/4 cup orange juice
3/4 cup water (may be a typo - not included in instructions)
1 teaspoon orange zest
2/3 cup chopped pecans

FOR THE DOUGH:
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white granulated sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons orange zest

TO MAKE THE FILLING:
In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt and orange juice. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. Cool.

When mixture has cooled, process the date mixture in a food processor or blender until pecans are finely ground. Set aside.

TO MAKE THE DOUGH:
Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside.

In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.

TO MAKE THE COOKIES:
Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1-inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Slice chilled rolls of dough into coins about 1/4-inch thick. Place slices 2-inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely

NOTE:
"These cookies are absolutely wonderful. This is a recipe that my mom used to make when we were children. I remember helping her make these cookies. I used finely chopped pecans, thus omitting having to use the food processor. I used 2 teaspoons of baking powder (in the dough) omitting the baking soda and reduced amount of salt to 1/4 teaspoon." Roberta K

"These cookies are soooo good, almost addictive. I added 1/2 tsp. nutmeg to the cookie dough portion. It made them extra wonderful. REMINDER>>> The soft dough HAS to be REFRIGERATED BEFORE ROLLING. AND AGAIN AFTER filling & rolling, in order to slice easily." Reva

Makes 48 cookies
Adapted from source: Donna / allrecipes.com