Date And Nut Whirls

Dough:
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
3 eggs
1 tsp vanilla
5 cups flour
1 tsp baking soda

Filling:
1 pound dates, finely chopped or ground
1 tbp grated orange rind
1/2 cup granulated sugar
1/2 cup water
1 cup walnuts, chopped

To prepare dough, cream the butter and sugars together until very light
and creamy. Beat in the eggs, one at a time. Beat in the vanilla.
Sift the flour with the baking soda and stir into the batter to make a
soft dough. Dough may be rolled immediately or chilled for easier
handling.

To prepare filling, combine the dates, orange rind, granulated sugar and
water in a small pan and heat, stirring, until mixture is thick. Cool.
Stir in the walnuts.

Roll out half the dough on a lightly floured pastry cloth or board into
a rectangle about 10 by 16 inches. Spread with half the cooled date
mixture and roll from the long side like a jellyroll. Wrap in waxed paper
and chill several hours or overnight. Repeat with the other half of dough
and date mixture.

Preheat the oven to 350 degrees.

Slice the rolls about 1/3 inch thick and place, cut side up, on lightly
greased baking sheets. Bake 15 minutes, or until well browned. Cool on a
rack. Makes about 6 dozen.

Note: If you like, roll out half the dough, spread with all the
filling, roll out the other half of the dough and cover the first layer
and date filling, then bake the whole thing and after it has cooled a
little, cut into bars or squares.
In the alternative, roll out the dough and cut out in circles maybe 3
inches in diameter then put about a tablespoon of the date mixture in the
center of a circle, cover it with another circle, and seal edges
with a fork. They will look like little pies. Poke a hole in the
center of the top cookie (dont poke clear through the bottom) for steam to
escape during the baking.


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