Date Pinwheel Cookies

1. Stage

Stir together the dates, water, sugar, nuts and lemon juice in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture stiffens, 15 to 20 minutes. Transfer to the refrigerator and chill. Editor's Tip: This date filling is a delicious spread to use on toast or biscuits, so make a double batch and keep the remaining half in the fridge for other treats.

2. Stage

Cream the butter and sugars together in a bowl. Add the eggs, one at a time, beating well after each addition. Add the lemon extract. In a separate bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well. Chill for at least one hour.

3. Stage

On a lightly floured surface, roll out half of the dough into a 12x9-inch rectangle, about 1/4-inch thick. Spread the dough rectangle with half of the date-nut filling, then roll up into a log, starting with the long end. Repeat the process with the remaining dough and filling. Wrap each log securely in waxed paper and chill overnight. Editor's Tip: If you're not ready to bake, you can refrigerate the rolled dough for as long as a couple of days.

4. Stage

Preheat the oven to 375°F. Remove the dough logs from the refrigerator and unwrap each one. Cut the logs into 1/4-inch-thick slices. Arrange the slices 2 inches apart on greased baking sheets. Bake for 8 to 10 minutes or until lightly browned. Remove the cookies from the baking sheets and transfer them to wire racks. Let cool. Editor's Tip: Let your oven fully preheat before you remove the dough logs from the refrigerator. You don't want the dough sitting out at room temp for too long, or else it will turn soft and not slice as easily.