Date Pinwheel Cookies

Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.

Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.

To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment or waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment or waxed paper.

Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment or waxed paper or plastic wrap. Chill for 4 to 48 hours.

Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.