Date-Nut Pinwheel Cookies
- 1 C. white sugar
- 1 C. brown sugar
- 1 C. Crisco
- 1 tsp. vanilla
- 3 eggs
- 4 C. flour
- 1 tsp. baking soda
- 1 lb. raisins
- 1 lb. dates
- 1/2 C. sugar
- 1/2 C. water
- 2/3 C. chopped English walnuts
Grind dates and raisins together, add sugar and water and cook in saucepan until sugar is dissolved and mixture is smooth. Cool then add the nutmeats.
Cream sugars, Crisco, and vanilla. Add eggs one at a time. Stir soda into first cup of flour. Add flour to sugar mixture one cup at a time.
Divide cookie dough in half, roll on floured cloth to a little more than 1/4-inch. Spread with 1/2 of the raisin/date mixture, then roll as a jelly roll. Cut this in half and wrap in waxed paper. Do the same with the second half of the dough. Refrigerate several hours, or overnight.
Slice into 1/4-inch thick cookies and bake in a 400-degree oven for 10 minutes.
Rolls will keep in the refrigerator for a long time - bake as many as you need at a time.