I make these every yr for the holidays.

1 c. butter
2 c. brown sugar
3 eggs, well beaten
1/2 tsp. salt
4 1/2 c. flour
FILLING:
2 1/4 c. chopped dates
1 c. sugar
1 c. water
1Tbl lemon zest
1Tbl lemon juice
Cook dates,sugar & water 10 minutes until thick, add: 1 tsp. vanilla,lemon juice & zest.
Cool. Cream butter and sugar. Add eggs, salt and flour. Chill in 3 parts. Roll out 1/4 inch thick. Spread with date and nut filling. Roll up and refrigerate overnight. Slice and bake 10 to 12 minutes at 350 degrees. Makes three 15 inch rolls and about 8 dozen cookies.

I usually bake one roll later in day & the other rolls in the next day or two.Rolls can be frozen,defrost till they can be sliced.

Thanks!

thanks for the recipe, yummy for my tummy!

Thank you :D:D:D

Thank you! This sounds good. Thought I had this recipe already but mine doesn't have the lemon in or lemon zest. I love pinwheels! :D :D ;)

These sound yumoooooo but you forgot to write the amount of nuts in the recipe. How much do you use and what kind? thanks

Think the recipe calls for 1/2C fine chopped nuts.I use walnuts & use closer to 1C...your choice.Have to hide them from DH...he's a cookie fiend :-)

This is a recipe that has been in my family for generations! It is the one Christmas cookie I can make for my diabetic husband by changing the sugar. Years ago, I also started making my own cranberry filling for cranberry pinwheels. Same dough recipe. For filling, I cook down a bag of fresh cranberries, adding fake Splenda to taste (do not add water to cranberries, they make enough juice.) I don't do nuts with the cranberry filling. Roll the dough, spread the cranberries and roll up and chill. Bake normal.

Thank yooo sooooo much!! for sharing, my mother use to make these when I was a kid.....many many years ago :thumbup:

Just noticed the lemon, lemon zest ingredient. No, I don't do that either, n2scrplvr.