Orange Date Pinwheel Cookies

Recipe View 20 mins **Prepare the Date Filling (20 minutes):** In a medium saucepan, combine the chopped dates, 1/4 cup granulated sugar, a pinch of salt, orange juice, and water. Cook over medium heat, stirring frequently, until the dates have softened and the mixture has thickened slightly. Remove from heat and stir in 1 teaspoon of orange zest and the chopped pecans. Allow the mixture to cool slightly, then process in a food processor or blender until the pecans are finely ground and the mixture is relatively smooth. Set aside to cool completely.

Recipe View 25 mins **Make the Cookie Dough (25 minutes + chilling):** In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon of salt. Set aside. In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and 2 teaspoons of orange zest. Gradually mix in the dry ingredients until just combined. Divide the dough into thirds, wrap each portion in plastic wrap, and refrigerate for at least 1 hour, or preferably longer, until firm.

Recipe View 20 mins **Assemble the Pinwheels (20 minutes + chilling):** On a lightly floured surface, roll each third of the dough out into a rectangle approximately 1/4 inch thick. Spread 1/3 of the date filling evenly over each rectangle, leaving a 1-inch strip of dough uncovered along one of the long sides. Starting from the opposite edge, roll the dough up tightly, jellyroll-style. Press lightly to seal the seam. Wrap each roll tightly in waxed paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.

Recipe View 15 mins **Bake the Cookies (12-15 minutes):** Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice the chilled rolls of dough into coins approximately 1/4 inch thick. Place the slices 2 inches apart on the prepared cookie sheets.

Recipe View **Cool and Enjoy:** Bake for 12 to 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely. Store in an airtight container.