PINWHEEL CINNAMON COOKIES RECIPES

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Steps:

• Heat oven to 375°F.
• In small bowl, mix butter and cinnamon. Separate dough into 8 triangles. Spread each triangle with cinnamon butter. Sprinkle each with 1 tablespoon of the raisins. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Curve into crescent shape.
• Bake 8 to 10 minutes or until lightly golden. Remove to cooling rack to cool completely.
• In small bowl, stir powdered sugar and 1 tablespoon of the milk. Add more milk as needed until thin enough to drizzle. Drizzle over cooled crescents.