Ingredients
1 cup white sugar
1 cup brown sugar
1 cup Crisco
1 tsp vanilla
3 eggs
4 cup all-purpose flour
1 tsp baking soda
1 lb raisins
1 lb dates
½ cup sugar
½ cup water
⅔ cup English walnuts, chopped
Preparation
Grind dates and raisins together. Add sugar and water, and cook in a saucepan until sugar is dissolved and mixture is smooth. Allow to cool, then add the nutmeats.
In a large bowl, mix the sugars, Crisco, and vanilla. Add eggs one at a time. Stir the baking soda into the first cup of flour. Add flour to the sugar mixture one cup at a time.
Divide the cookie dough in half and roll it on floured cloth to a little more than ¼-inch. Spread with ½ of the raisin/date mixture, then roll as a jelly roll. Cut this in half and wrap in waxed paper. Do the same with the second half of the dough. Refrigerate for several hours, or overnight.
Slice into ¼-inch thick cookies. Line up the pinwheel cookies on baking trays. Allow a bit of space after every cookie.
Heat oven to 400 degrees F. Then, bake for 10 minutes or until the edges are light golden brown.
Rolls will keep in the refrigerator for a long time. Bake as many as you need at a time.
