Wagon Wheel Cookies

Serves: 5
Total Calories: 1,499


1 cup water
1 cup sugar
1 1/2 tablespoons lemon juice
2 cups chopped dates
1 cup chopped nuts
1 cup shortening
2 cups brown sugar
3 eggs, well beaten
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt


Cook Filling ingredients, except nuts, at medium heat, stirring until mixture thickens. Set Filling mixture aside to cool. When Filling mixture is cool, add nuts.

Beat together shortening, brown sugar, and eggs. Add flour, baking soda, vanilla, and salt. Mix until well blended. Divide Dough in half. Wrap each half in plastic wrap and chill for at least 30 minutes.

Roll each section of Dough into a rectangle. Spread with Filling and roll from long side. Wrap in plastic wrap and return to refrigerator for one hour.

Remove wrap and cut into 1/4-inch slices. Place on greased cookie pan and bake at 350° for 10 -12 minutes.

Fun Fact: The Valley of Fire, not far from Las Vegas, has fascinating petroglyphs of animals and fish and birds and symbols. Editor Gwen McKee wonders: “Is there an early cookbook here?”

Nutritional Facts:

Serves: 5
Total Calories: 1,499
Calories from Fat: 495

This Wagon Wheel Cookies recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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