Desserts:

Date Swirls from Grandma Soltow's Kitchen

Comment on this recipe

"My grandmother, Gladys Soltow, baked these cookies for my father, Richard Soltow, when he was stationed at Fort Lewis, Wash., during the Korean War.

"They are still Dad's favorite today because they remind him of his mother in her red-flowered apron, making the house warm with the wonderful smell of freshly baked cookies."

Ingredients

1 cup margarine
1 cup lightly packed brown sugar
1 cup white sugar
2 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

FILLING:
1 box (1 pound) pitted dates, chopped
2/3 cup water
1/2 cup white sugar
1/2 cup chopped walnuts

Instructions

Place all the filling ingredients into a saucepan. Cook on medium heat until mixture is smooth. Let stand until mixture cools becoming 'warm' before spreading on the dough.

Combine margarine and both sugars together; mix on medium speed until creamy. Add eggs. Beat until mixture is smooth and light yellow in color.

In a separate bowl, sift the dry ingredients together. Add the dry ingredients by spoonsful to the creamy mixture.

Roll dough out onto a floured surface. Roll dough in an oblong shape about 9x13-inches or larger. Dough should be about 1/8-inch thick. Carefully spread the cooled date mixture onto the dough. Try to cover the entire surface, especially out to the edges.

Starting with the long side, roll the dough up into a long tube shape. Wrap the tube of dough in wax paper and chill in the refrigerator for 1 to 2 hours, until firm. Remove from the refrigerator and cut into 1/4 inch slices. (See note)

Place slices on ungreased cookie sheet about 1 inch apart and bake at 400 degrees for 7 to 10 minutes, until light golden brown. Remove from cookie sheet onto wax paper or cookie racks.

Note: In between baking, extra dough should be returned to the refrigerator to stay firm. Also, dipping the knife in flour can make slicing the dough smoother.

Laura J. McSparin
Rock Island