Date Pinwheels Name: Narda Young Base: Scott AFB Recipe: This is a very old recipe which appeared in a very small Pet MilkŪ recipe book. I try to make them every Christmas. It is a very good cookie and especially good to share with family members. Ingredients: 1 c. finely cut, pitted dates 1/2 c. brown sugar 1 12-ounce can PetŪ evaporated milk, divided 1/4 c. finely cut unsalted nuts 1 T. lemon juice 1 3/4 c. sifted all-purpose flour 3/4 tsp. baking soda 1/2 c. soft shortening 1/4 tsp. grated lemon rind 3/4 tsp. salt 1 c. brown sugar Directions: Mix in a saucepan, the dates, 1/2 c. brown sugar and 1/3 c. evaporated milk. Cook and stir over medium heat until mixture is very thick. Remove from heat and stir in nuts and lemon juice; cool thoroughly. Sift together onto a piece of waxed paper, the flour and baking soda. Mix in a bowl, the shortening, lemon rind, salt and 1 c. brown sugar. Stir in about 1/3 of the flour mixture, then stir in 1/4 c. evaporated milk. Stir in another 1/3 of the flour and then the rest of the milk. Add the remaining flour mixture and mix well. Roll dough between 2 pieces of waxed paper into a 12-inch square. Spread dough with the date mixture and roll up like a jelly roll. Wrap in waxed paper and chill overnight or until firm enough to slice. When roll is firm, cut into 1/4-inch slices and place 1 inch apart on ungreased cookie pan. Bake on rack slightly above the center in a 375-degree oven for 10 minutes or until light brown. Remove from pan at once. Makes 4 dozen cookies.