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Sift
flour, baking powder, salt, cinnamon, ginger and nutmeg; set aside.
In
a large bowl, beat the butter with a wooden spoon or electric mixer
at medium speed until creamy. Gradually beat in the sugar. Add the
egg and vanilla; continue beating until very light and fluffy.
At
low speed, gradually add half of the flour mixture. Mix in the rest
by hand to form a stiff dough. Refrigerate 1 hour.
To
make the filling, combine the dates and sugar with 1/2 cup water
in a small saucepan coated with DuPont SilverStone® non-stick.
Cook over medium heat, stirring until the mixture thickens, about
5 minutes. Remove mixture from heat and stir in lemon peel and nuts.
Cool completely.
Divide
the dough in half. On a lightly floured surface, roll each half
into an 8x10-inch rectangle. Spread each rectangle with half of
the filling. From the long side, roll each jellyroll style. Gently
press the edges to seal.
Wrap
separately, seam side down, in plastic wrap or foil. Refrigerate
until firm, about 8 hours or overnight, before baking (rolls may
be stored in the refrigerator a week to 10 days).
Preheat
oven to 375°. With a sharp knife, cut dough into 1/8-inch slices.
Rewrap remainder of roll and refrigerate.
Place
the slices 2 inches apart on cookie sheets coated with DuPont SilverStone®
non-stick. Bake 8 to 10 minutes or until lightly browned. Let stand
1 minute. Transfer pinwheels to wire rack and cool.
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