\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
	\cunum{132}{g} sugar
	\cunum{152}{g} water

\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}
	\cunum{213}{g} brown sugar
	\cunum{198}{g} white sugar
	3 eggs
\method
	Cream together
\end{step}

\begin{step}
	\cunum{480}{g} 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 half. Roll out until \cunum{1/2}{in} thick and spread with date filling.

Cut in half the long way. Roll up starting with long side.

Refrigerate overnight or freeze. Bake at \cunum{350}{F} for \cunum{10--12}{min} after slicing and let cool on sheet until firm.
\end{step}