Mimi Hiller 08-10-99 6:07 PM pt (US)
Peanut Pinwheels
Filling:
1 cup pitted dates (cut up)
1/4cup granulated sugar
Pinch salt
2/3 cup water
2 tablespoons creamy peanut butter
Cookie dough:
1/2 cup unsalted butter, softened
1 cup brown sugar, firmly packed
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
pinch salt
To make filling: In a sauce pan over moderate heat, combine dates, granulated sugar, salt and
water.
Simmer until mixture is well combined and thick.
Remove from heat and stir in peanut butter.
Set aside to cool.
To make cookie dough: Cream together butter, brown sugar and peanut butter.
Beat in egg and milk.
In a separate bowl, sift together flour, baking soda and salt.
Stir into batter.
Chill dough briefly to facilitate rolling.
Between two sheets of waxed paper, roll out dough to a 15 x 8-inch rectangle.
Remove top sheet of waxed paper.
Spread date filling evenly over dough leaving a one inch border on one long side.
Carefully roll dough into a long cylinder.
Wrap in waxed paper and chill for about 3 hours.
Dough may be made several
days ahead.
Preheat oven to 375°F.
Remove waxed paper and cut dough into 1/2-inch thick slices.
Put on cookie sheets and bake for about 10 minutes or until lightly browned.
Remove from oven and let rest on sheets for 5 minutes until firm enough to remove to cooling racks.
Makes 3 dozen cookies.