Page 64 - Baking

ORANGE-DATE PINWHEELS

MAKES ABOUT 72

Dough: 1. For dough: In a large bowl, beat butter and sugars with a mixer at medium
1 cup unsalted butter, soft ened speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs,
1 cup granulated sugar one at a time, beating well aft er each addition. Beat in zest.
1 cup firmly packed light brown
sugar 2. In another large bowl, whisk together flour, baking soda, and salt. With
3 large eggs mixer on low speed, gradually add flour mixture to butter mixture, beating
1 teaspoon orange zest until combined. Divide dough in half, and shape each half into a disk. Wrap
4¼ cups all-purpose flour tightly in plastic wrap, and refrigerate for 2 hours.
½ teaspoon baking soda
½ teaspoon salt 3. For filling: In a medium saucepan, cook dates, orange juice, granulated
sugar, and cinnamon over medium heat, stirring frequently, until mixture is
Filling: very thick, 8 to 10 minutes. Let cool for 30 minutes.
1 (10-ounce) package pitted dates,
finely chopped 4. On a lightly floured surface, roll half of dough into a 14x10-inch rectangle.
1 cup fresh orange juice Spread half of date mixture onto dough. Starting at one long side, roll up
¼ cup granulated sugar dough, jelly roll style, and press edge to seal. Wrap log in parchment paper.
½ teaspoon ground cinnamon Repeat procedure with remaining dough and remaining date mixture. Freeze
for at least 2 hours or overnight.

5. Preheat oven to 375°. Line baking sheets with parchment paper.

6. Remove 1 log from freezer. Slice into ½-inch-thick slices. Place on
prepared pans.

7. Bake until lightly browned, 14 to 16 minutes. Let cool on pans for 2 minutes.
Remove from pans, and let cool completely on wire racks. Repeat with
remaining log.

63