Caramel Date Pinwheels Recipes

DATE PINWHEEL COOKIES

Steps:

• Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
• In a large mixing bowl, using a hand mixer, cream the butter with remaining 1/2 cup granulated sugar and 1/2 cup brown sugar. Mix on medium speed for a minute or two. Add the egg and vanilla and continue mixing until well incorporated.
• Add the dry ingredients to the butter mixture and stir with a spoon until combined. Using clean hands, work the dough until it holds together in a ball. Wrap the ball of dough in plastic wrap and refrigerate for an hour.
• Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. When the dates have cooked down and the mixture is paste like, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.
• Roll chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle. Spread the cooled date mixture on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
• When ready to bake, preheat oven to 375 degrees F. Slice roll into 1/4-inch slices. Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
• Store in an airtight container.

DATE PINWHEELS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

DATE SWIRL COOKIES

Steps:

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

DATE PINWHEEL COOKIES BY GRAMMIE MAE

Steps:

• In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
• When the dates are completely soft, stir in flour and vanilla.
• Stir well and remove from heat.
• Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
• Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
• Gradually add dry ingredients to creamed mixture.
• Beat until just blended.
• Divide dough into three equal portions.
• Wrap in waxed paper and chill until easy to handle.
• Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
• Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
• Starting with the 12 inch side, lift edge of waxed paper.
• Peel paper off as dough is rolled, jelly-roll fashion.
• Repeat with remaining portions and filling.
• Wrap rolls in waxed paper and refrigerate for several hours or overnight.
• (Or freeze for later use) Preheat oven to 350°.
• Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
• Bake for 10 to 12 minutes; cool on racks.

SHIRLEY'S DATE NUT PINWHEELS - CHRISTMAS

Steps:

• Date Filling:.
• Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
• Add nuts to mixture, mix, and let cool. Set aside.
• Cookie Dough:.
• Cream shortening and add brown sugar gradually.
• Add eggs, and beat well. Add to the other ingredients, and mix.
• Divide into 2 parts, and make 2 round balls.
• Chill for 1 hr., or until ready to bake.
• Preheat oven to 375.
• Make 4 balls from the 2 lg. balls of dough.
• Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
• Roll into logs.
• Cut into slices 1/4" thick, and place on greased cookie sheet.
• Bake in 375 oven for 10-12 minutes.
• Cool on cookie racks and store in a plastic container with lid, or a cookie tin.

GRANDMA ISHMAN'S DATE PINWHEELS

Steps:

• Cream butter in a large bowl with mixer. Add brown sugar, 1/2 cup white sugar, vanilla and egg. Beat until light and creamy.
• Add sifted dry ingredients and mix well.
• Chill for 1-3 hours until firm enough to roll-out.
• In a meantime, add dates to a sauce pan with 1/4 cup white sugar and 1/4 cup water. Bring to a boil, stirring often. Reduce heat to a simmer, and cook 5 minutes. Add nuts. Remove from heat and cool.
• Separate dough in half and roll each half into a 9x12 rectangle. Spread each rectangle with filling. Roll each rectangle into a log.
• Wrap in wax paper and freeze overnight.
• Slice into 1/8 inch thick cookies and bake on a lightly greased baking sheet at 375 degrees for 10 minutes.