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Featured Recipe
Medjool Date Pinwheel Cookies
Preparation
In a food processor blend together dates, juice and zest until creamy. Set aside.
In a large bowl using an electric mixer, beat together butter, cream cheese and sugar until light & fluffy, 3 minutes. Add vanilla and yolk. Blend well scraping sides of the bowl.
In a separate mixing bowl blend the remaining dry ingredients.
Add dry ingredients to butter mixture to fully incorporate.
Divide dough into half. Using rolling pin roll dough into 7” X 9“ rectangles. If dough is sticky roll between wax paper.
Divide date filling between the rectangles. Smooth with a spatula to make an even layer of filling leaving a ¼ inch border around the edges.
Starting with the long side roll up the pinwheels jellyroll style using the wax paper as a guide.
Roll logs in raw sugar to coat completely. Wrap tightly in plastic wrap and chill in freezer or refrigerator until very firm. About 2-4 hours or overnight.
To Bake
Preheat oven to 350 degrees
On a work surface with a sharp knife slice off 1/3 inch slices from rolls.
Arrange on lined sheet pans about 2 inches apart. Bake for 15-17 minutes. Cool on racks.
Store in airtight containers once cool for up to 10 days.
