Pinwheel Cookies

Ingredients

Dough

• 1 cup butter, softened (2 sticks)
• 1 1/2 cups light brown sugar
• 1 large egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 3 cups flour
• 1 cup old fashioned oats
• 2 teaspoons baking powder

Fruit Filling

• 2 cups pitted dates, chopped or 1 cup dried fig or cranberries
• 1 cup water
• 1/2 cup sugar

Directions

1. 1

   Dough: In a mixer, beat butter and sugar for one minute, then add in egg, egg yolk, and vanilla. Mix until smooth. Add dry ingredients.

2. 2

   Divide dough into two balls. Place one ball on waxed paper and press into a flat square. Place waxed paper on top and roll from the center out to form a rectangle. Repeat with second piece of dough. Chill dough for 30 minutes.

3. 3

   Fruit Filling: In a medium saucepan, bring water, sugar, and dates to a boil. Reduce heat and simmer for 15-20 minutes. Stir until thick and smooth. Remove filling from heat and let it cool to room temperature.

4. 4

   Roll dough out to 1/4-inch thickness. Remove top layer of waxed paper. Spread half the fruit filling in an even coat over the dough 1/2-inch from the edges.

5. 5

   Roll into a tight, long roll. Wrap dough in waxed paper and refrigerate for one hour. Repeat with second roll of dough.

6. 6

   Preheat oven to 350. Grease a cookie sheet with butter. Slice into 1/2-inch rounds and place on cookie sheet about 1-inch apart. Bake for 10-12 minutes. Let the cookies cool; store in an airtight container.