Date Nut Pinwheels Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  pitted dates -- finely chopped
     1/3           cup  granulated sugar
     1/3           cup  water
     1/2           cup  finely chopped nuts
  1                cup  packed brown sugar
     1/4           cup  shortening
     1/4           cup  butter or margarine -- softened
     1/2      teaspoon  vanilla
  1                     egg
  1 3/4           cups  all-purpose flour
     1/4      teaspoon  salt

Cook dates, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat. Stir in nuts; cool.

Beat brown sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches. Spread half of the date-nut filling over each rectangle to within 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side, using waxed paper to help lift. Pinch edge of dough to seal. Wrap and refrigerate about 4 hours or until firm.

Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light
brown. Immediately remove from cookie sheet to wire rack.

Decorator's Frosting

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  powdered sugar
     1/2      teaspoon  vanilla
  2        tablespoons  milk
                        OR
  2        tablespoons  half-and-half
                        Food coloring, if desired

Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
tablespoons milk or half-and-half until smooth and spreadable. This recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for a thinner frosting or to create a glaze. Frosting can be tinted with food color. Stir in liquid food color, 1 drop at a time, until frosting is the desired color. If intense, vivid frosting color is desired, use paste food color. Why? Because you would have to use too much liquid color to get vivid color, and using too much liquid color will break down the frosting, causing it to separate and look curdled.