Date Pinwheel Cookies

Ingredients

• 1 8-ounce package (1 1/2 cups) pitted whole dates, snipped
• 1/2 cup water
• 1/3 cup sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup margarine or butter
• 1/2 cup shortening
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. For filling, in a medium saucepan combine dates, water, and the 1/3 cup sugar. Bring to boiling; reduce heat. Cook and stir about 2 minutes or till thick. Stir in lemon juice and the 1/2 teaspoon vanilla; cool.
2. In a mixing bowl beat margarine or butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1/2 cup sugar, the brown sugar, egg, milk, the 1 teaspoon vanilla, the baking soda, and salt. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour or till easy to handle.
3. Divide dough in half. Roll half of the dough between waxed paper into a 12x10-inc rectangle. Spread half of the filling over dough. Roll up from one of the long sides. Moisten and pinch edges to seal. Wrap in waxed paper or clear plastic wrap. Repeat with remaining dough and filling. Chill 2 to 24 hours.
4. Cut into 1/4-inch slices. Place 1 inch apart on a greased cookie sheet. Bake in a 375° oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack.
5. Date-Filled Rounds: Prepare as above, except, on a lightly floured surface, roll half of dough at a time about 1/8 inch thick. Cut with a 2 1/2-inch round-cutter. Place a rounded teaspoon of filling on half of the rounds; spread to within 1/2 inch of edges. Top with remaining rounds; seal edges with tines of a fork. Place on an ungreased cookie sheet. Bake in a 375° oven for 10 to 12 minutes or till edges are lightly browned.