Date Nut Pinwheel Cookies I

Date Nut Pinwheel Cookies I

Jo-Anne 0

"Rolled cookies with a date-filled center."

Ingredients {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
  2. Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
  3. Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
  4. Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
  5. Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
  6. Preheat oven to 350 degrees F (180 degrees C).
  7. With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
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Reviews 19

  1. 22 Ratings


Wow, wow, and WOW!!!! These manage to be deicate and chewy at the same time. Luscious filling. The lemon offsets the sweetness of the dates to perfection. The only change I made is to add a tsp of cinnamon to the dough, because that's how my mom made them and I knew from experience that the subtle spice showcases the date flavor and lets it shine. Toasted pecans make a tasty substitute for walnuts. A hint to keep the round shape of your rolls. Wrap the rolls tightly in plastic wrap,then put each end into a tall glass (mine are 16 oz) and lay the glasses (with the dough in them) on their sides in the freezer. The rolls will stay perfectly round. Yes, of course it's true that these are a little labor-intensive, but that was pretty clear to me before I even started making them, just from reading the recipe. If I wanted fast and easy, I'd make a drop cookie. These are well worth the time. Besides, the filling can be made one day, the dough made, filled and frozen the next, and then they can be baked anytime afterward, up to a month or even longer if tightly wrapped airtight. Take it in steps if you don't want to make a career out of them. Once you bake them, you'll want to do it again.

Pam Ziegler Lutz

No one ever said these would be easy to make. Not that they're overly difficult, but they are somewhat labor intensive. I grew up with cookies very similar to these and wanted to recreate them. After tasting these I think I like these better. I'm pretty sure my mother didn't use lemon juice/zest, but I did. It cuts through the sweetness of the dates. The citrus really comes through. The only change I made was to add 1/2 tsp. of cinnamon to the dough. If you have an electric knife, this is a great time to use it. It makes cutting these cookies a breeze!


These are the best pinwheels I've tasted. The cookie is light and the date/nut mixture adds just the right sweetness. They're more difficult that drop cookies, but about as much work as any other rolled cookie.