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Date Nut Pinwheel Cookies II

Date Nut Pinwheel Cookies II

Christy McCuiston

Christy McCuiston

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

trina1999
28

trina1999

12/23/2005

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. I used to run out of filling before I ran out of dough, but have learned that a very thin layer of filling goes a long way. Also, I refrigerate them overnight so that they are very easy to slice the next day. Thanks!

SLIVNILLI
21

SLIVNILLI

1/30/2008

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 were the big hit. I got a lot of great comments on them (and i had about 4 varieties in the box). I'll make these again for sure!

HelenB
13

HelenB

12/10/2009

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 over the top, cross, and pull. I have trouble with the dough sticking to the waxed paper, but today when I did my recipe I floured the waxed paper first and it seemed easier. Does anyone have a sure-fire way to make this less trouble?

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