2024-08-16 23:28:14 -05:00
\recipe [From great-grandma Vera Daily, and a christmas classic.] { Date Pinwheels} []
2024-08-15 20:05:27 -05:00
\serves { 6-8}
2026-07-29 16:07:29 -05:00
\preptime { \cutext { 15}{ min}}
\cooktime { \cutext { 10}{ min}}
\dishtype { \freeze } % options: vegetarian, glutenfree, freeze
\begin { step} % TL=teaspoon, EL=Tablespoon
\cutext { 500}{ g} cut \& pitted dates
\cutext { 2/3}{ cup} sugar (\cunum { ?}{ g} )
\cutext { 2/3}{ cup} water (\cunum { ?}{ g} )
Cream:
1c brown sugar
1c white sugar
3 eggs
add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
\method
Cook until thick, stirring so it doesn't burn.
Use immersion blender to get smooth and let cool before spreading on dough.
\end { step}
\begin { step}
\cutext { 1}{ cup} brown sugar
\cutext { 1}{ cup} white sugar
3 eggs
add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
\method
Cream together
\end { step}
\begin { step}
\cutext { 4}{ cup} flour
\cutext { 1}{ TL} baking soda
\cutext { 1}{ TL} vanilla extract
\cutext { 1/4}{ TL} salt
\method
Add to creamed sugars.
\end { step}
\begin { step} \method
Divide dough in 1/2. Roll 1/2 in thick & spread with date filling. Cut in 1/2 the long way. Roll starting with long side. Refrigerate overnight or freeze. Bake at 350 for 10--12 min after slicing, let cool on sheet until firm.
\end { step}
