Pinwheel cookies with dates and walnuts are a family treasure and they always take us back to our childhood.
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
4 cups all-purpose flour
1/2 teaspoon baking soda
2 packages (8 ounces each) pitted dates
1 cup water
1/2 cup sugar
1/2 cup chopped walnuts
In a large bowl, cream butter and sugars until light and fluffy,. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture.
Divide dough into 3 portions. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
Roll each dough portion between 2 sheets of waxed paper into a 12×10-in. rectangle.
Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.