Chef Johnny Schulze is owner of Zydeco Bistro food truck, where he serves up fare from his native Louisiana. Before that, he was head chef at the Galaxy Restaurant in Wadsworth.

I got this recipe from my mom. Yeah, these were my favorite ones during the holidays. Thinking about eating them makes me feel like a kid again back home in Baton Rouge. My mother is from Bratislava, Slovakia.

DATE PINWHEELS

8 oz. pitted dates, cut into small pieces

1/3 cup water

¼ cup sugar

1 tsp. lemon juice

½ cup brown sugar

1 egg

½ cup unsalted butter

2 cups all-purpose flour

½ tsp. salt

½ tsp. baking soda

Combine sugar, water, lemon juice and cut-up dates in a saucepan and cook for about 5 minutes, until soft like jam.

With an electric mixer, cream together butter, brown sugar and egg.

Sift flour with salt and baking soda, add to creamed mixture and mix until dough forms. Chill dough for about 1 hour.

Divide dough in half. On a floured board, roll each half into a into a rectangle about 9 inches by 10 inches, and about ¼ inch thick. Spread each with date filling, using care not to spread filling up to the edges.

Roll each rectangle up like a jelly roll. Cut each roll in half and wrap all 4 pieces in waxed paper and chill overnight. (Cookies, at this point, can be frozen to be baked later. Defrost in refrigerator before baking.)

Cut slices about ¼ inch thick and place on greased baking sheet.

Bake at 350 for 8 to 12 minutes, or until pinwheels are golden brown.

Makes 3 to 4 dozen, depending on how thick they are sliced.