Refrigerator Cookie with Date Filling

[BakerAunt]

I have a recipe for Mother's Date and Nut Cookies, which came from the Los Angeles Times food section over twenty-five years ago. The recipe is for a "pinwheel" cookie. It calls for rolling out the two halves of dough into rectangles, spreading them with date filling, then rolling them up. The cookies are refrigerated, then sliced 1/4 inch thick and baked.

I know that I made it once, a long time ago. However, the recipe does not give a size or a thickness for the two rectangles of dough. That probably puzzled me at the time, but I was not an experienced baker then, and I did not write down whatever it was I did. I remember that they tasted wonderful.

The dough consists of 1 cup butter, 2 cups brown sugar, 2 eggs, 3 1/2 cups flour, 1 tsp. baking soda, and 3/4 tsp. salt.

The filling uses 1 pound of dates, 1/2 cup chopped nuts, 1/2 cup sugar, and 1/2 cup water.

Does anyone have suggestions on how thick I should roll the dough? 1/4 inch perhaps?

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[BakerAunt]

I did some googling and found this KAF blog:

Date pinwheels (and their cranberry cousins)

It looks like 1/4 inch is the way to go.

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