Date Pinwheel Cookies

½ lb. dates, chopped

½ c. sugar

½ c. water

2 c. flour

½ t. soda

½ t. salt

½ c. butter

½ c. brown sugar (firm pack)

½ c. sugar

1 egg, well beaten

½ t. vanilla

1 c. pecans, chopped

Put first 3 ingredients in sauce pan, stirring constantly, cook until thick, 2-3 minutes actual boiling.  Cool.  Add chopped pecans and stir.

Measure flour, soda, and salt. Stir to mix.

Cream butter until soft, blend in both sugars.

Add egg.  Beat until light and fluffy.

Stir in vanilla. Stir in flour mixture and quickly work dough until smooth. Chill at least half an hour.

Divide dough into 2 equal portions. Roll one portion on floured surface in rectangle about 1/2 inch thick.  Spread half date mixture, mixed with nuts, evenly on dough.  Roll up like a jelly roll.  Wrap snugly with wax paper.

Repeat with remaining dough and filling. Chill until firm then slice with a sharp knife.

Bake 7 minutes at 400 degree on greased baking sheet.

Recipe can be doubled

Baked cookies freeze well.