Stuffed with sweet dates and your choice of nuts, these nostalgic pinwheel cookies are sure to be a hit with their impressive trio of taste, texture, and style!

Preparation

Combine the dates, sugar, and water in a small sauce pot and cook for 10 minutes. Add the nuts and let cool.

Cream the shortening and brown sugar together in a large work bowl, then beat in the eggs one at a time.

In a separate bowl, mix the flour, salt, and baking soda together. Add the dry ingredients to the wet ingredients and mix until fully incorporated and smooth.

Place dough in refrigerator to chill for 1 hour, or until firm.

Divide dough in two, then roll each piece into a rectangle about ¼ inch thick. Spread each rectangle with an even layer of date mixture, then roll the dough up to create two pinwheel logs. Wrap each dough log in wax paper and chill in the refrigerator for 8 hours, or overnight. 

Preheat oven to 400°F.

Cut dough logs into pinwheel slices about ¼ inch thick. Arrange cookies on a lined baking sheet and bake for 10 minutes.