Date Pinwheel Cookies

1. Stage

In a large bowl, use a hand mixer or stand mixer to cream together the butter and brown sugar until the mixture is light and fluffy. Beat in the eggs and the vanilla extract. In a separate bowl, whisk together the all-purpose flour, salt and baking soda. Gradually add the flour mixture to the creamed mixture and beat well. Divide the dough into four portions. Wrap each portion in storage wrap and refrigerate until chilled.

2. Stage

In a large saucepan, bring the dates, sugar and water to a boil. Reduce the heat to medium, and cook until the mixture is thickened, about 15 minutes. Cool the filling to room temperature, then stir in the pecans.

3. Stage

On a baking sheet, roll out each portion of dough separately between two sheets of waxed paper. Each dough portion should be rolled out into a 12x9-inch rectangle. Refrigerate the rolled-out doughs for 30 minutes.

4. Stage

Working with one rolled-out portion at a time. Remove the waxed paper, and spread the date mixture on top. Tightly roll up each portion jelly-roll style, starting with one of the long sides and rolling the dough into a spiral. Wrap each rolled portion in storage wrap, and refrigerate the rolls until they’re firm, about two hours.

5. Stage

Preheat your oven to 350°F. Unwrap one roll at a time and, with a sharp chef’s knife, cut each roll into 1/4-inch slices. Make each cut one clean slice. Place the cookies 1 inch apart on greased baking sheets. Bake until the cookies are set, 10 to 12 minutes. Transfer the cookies to wire racks to cool at room temperature. Store the cookies in an airtight container at room temperature. You could also freeze them for up to three months.