"These refrigerator cookies are super easy and can be kept in the freezer for whenever a craving arises. The date-nut variation in the notes is a perfect holiday cookie and a tradition in my husband's family."
For a date-nut pinwheel variation, divide dough into 2 parts. Roll each piece on waxed paper into an 11x7-inch rectangle. Spread dough with date-nut filling (below). Roll tightly and pinch edges to seal. Chill until firm, then slice into 1/4-inch slices and bake for 10 minutes at 400 degrees F (200 degrees C).
To make date-nut filling, combine 3/4 pound pitted and chopped dates, 1/3 cup sugar, and 1/3 cup water in a saucepan. Cook until slightly thickened, stirring constantly. Remove from heat and allow to cool. Stir in 1/2 cup finely chopped nuts.
Per Serving: 65 calories;3 g fat;
8.6 g carbohydrates;
0.8 g protein;
5 mg cholesterol;
37 mg sodium.