Date Pinwheels
Have you ever had something in the back of the fridge or pantry that you swore you were going to enjoy and then just forgot about? Well I found half of bag of dried dates in the fridge and knew they could be forgotten no longer.
So date pinwheel cookies were just the perfect treat to make!
First chop up the dates and add them to the water, sugar, pumpkin seeds, and vinegar in a medium saucepan set to medium or medium-low.
Continuously stir the mixture until it is thick. This should take about fifteen to twenty minutes.
Pour the mixture into a flat pan to cool and set aside.
Now make the sugar cookie dough and add two tablespoons of oil to create some flexibility to the dough.
Divide the dough into thirds.
Use your hands to create logs and then roll the logs out to about a third of an inch thick.
Once the dough is flattened out into a rectangle spread the date jam onto it leaving about a half inch on the two longer sides.
Gently roll the jam covered dough until its a log. Cover in plastic wrap or parchment paper and place onto a cookie sheet.
Put the cookie sheet in the refrigerator for at least twelve hours or two hours in the freezer.
Cut with a sharp clean knife the logs into half inch slices.
Place the pinwheels onto a parchment lined cookie sheet round side down and bake for eight to ten minutes.
Then rest on the cookie sheet for five to ten minutes before placing on a cooling rack to cool completely.
Enjoy immediately or place in an airtight container for up to three days.
