Date Nut Pinwheel Cookies II

Date Nut Pinwheel Cookies II

20

"This recipe makes three rolls of dough, which can be frozen until ready to bake."

Ingredients

servings 123 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
  2. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
  3. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
  4. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
  5. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
  6. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
  7. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
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Reviews

20
  1. 23 Ratings

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These cookies are SO good! My grandmother used to make them when I was growing up, and now it just isn't christmas without them. My kids love their shape, and I love that they aren't too sweet...

These were delicious in flavor, but the dough was a little tough to work with. I made the logs and froze them for a few weeks until i needed them. Of all the christmas cookies i made, these we...

This is so much like my mother-in-law's recipe that I'll give it 5 without using it. I have a suggestion about slicing the dough. Use dental floss. Slide it under the dough, bring the ends up ov...

This really is easy, To make them easier to cut and slice, cut the ends straight before spreading the date mixture then roll and refrigerate or freeze

Don't roll out each dough section more than 10x14, or you will run out of filling. By the third section I figured out what worked best. I also added fresh nutmeg to make it more Christmasy. I ha...

These have a nice flavor, but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper, it tore when I rolled it out, it tore when I "attempted" to roll it up, ...

I have made these for years. After you roll them up, wrap them in waxed paper and freeze them overnight. Remove from freezer, slice with a sharp knife and bake. Joyln

I really love these cookies. They have been my favorite Christmas cookies for many years. My mom used to to make them every year. She unfortunately lost the recipe. I was so happy to have fo...

The dough was a little sweeter than I anticipated but an excellent cookie. They take time to make but it was convenient to have the rolls in the freezer for 'fresh from the oven' treats. I too...