\recipe[From great-grandma Vera Daily, and a christmas classic.]{Date Pinwheels}[]
\serves{6-8}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{10}{min}}
\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze

\begin{step}   %  TL=teaspoon, EL=Tablespoon
	\cutext{500}{g} cut \& pitted dates
	\cutext{2/3}{cup} sugar (\cunum{?}{g})
	\cutext{2/3}{cup} water (\cunum{?}{g})

	
	Cream:
		1c brown sugar
		1c white sugar
		3 eggs

	add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
		
\method
	Cook until thick, stirring so it doesn't burn.
	
	Use immersion blender to get smooth and let cool before spreading on dough.
\end{step}

\begin{step}
	\cutext{1}{cup} brown sugar
	\cutext{1}{cup} white sugar
	3 eggs

	add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
		
\method
	Cream together
\end{step}

\begin{step}
	\cutext{4}{cup} flour
	\cutext{1}{TL} baking soda
	\cutext{1}{TL} vanilla extract
	\cutext{1/4}{TL} salt
		
\method
	Add to creamed sugars.
\end{step}

\begin{step}\method
Divide dough in 1/2. Roll 1/2 in thick & spread with date filling. Cut in 1/2 the long way. Roll starting with long side. Refrigerate overnight or freeze. Bake at 350 for 10--12 min after slicing, let cool on sheet until firm.
\end{step}