Date Nut Pinwheel Cookies II

Ingredients

• 0.5 teaspoon baking soda 
• 2 cups brown sugar packed
• 1 cup butter at room temperature ()
• 8 ounces dates pitted chopped
• 3  eggs 
• 4.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 cup pecans finely chopped
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 0.5 cup sugar white

Equipment

• baking sheet
• sauce pan
• oven
• mixing bowl
• serrated knife

Directions

1. Cream the butter and brown sugar together in a mixing bowl until smooth.
2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
3. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
4. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
5. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick.
6. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
7. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
8. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices.
9. Place the slices on prepared baking sheets.
10. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.