Date Nut Pinwheel Cookies Recipes

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DATE PINWHEEL COOKIES



Date Pinwheel Cookies image

To enjoy these spirals of buttery cookie and sweet date filling any time, keep a roll of the dough in the freezer.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 15

1 8 ounce package (1-1/3 cups) pitted whole dates
0.5 cup water
0.333 cup sugar
2 tablespoon lemon juice
0.5 teaspoon vanilla
0.5 cup butter or margarine
0.5 cup shortening
3 cup all-purpose flour
0.5 cup sugar
0.5 cup packed brown sugar
1 egg
3 tablespoon milk
1 teaspoon vanilla
0.5 teaspoon baking soda
0.25 teaspoon salt

Steps:

  • Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.
  • Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.
  • To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment or waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment or waxed paper.
  • Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment or waxed paper or plastic wrap. Chill for 4 to 48 hours.
  • Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.

Nutrition Facts : Calories 56 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Protein 1 g, Sodium 22 mg, Fat 3 g, UnsaturatedFat 0 g

DATE NUT PINWHEEL COOKIES I



Date Nut Pinwheel Cookies I image

Rolled cookies with a date-filled center.

Provided by Jo-Anne

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 24

Number Of Ingredients 16

1 ½ cups pitted dates
¼ cup white sugar
1 pinch salt
1 ¼ cups water
1 teaspoon lemon zest
4 teaspoons lemon juice
⅔ cup finely chopped walnuts
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2 eggs
1 ½ teaspoons vanilla extract

Steps:

  • 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.
  • Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (180 degrees C).
  • With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g

DATE NUT PINWHEEL COOKIES II



Date Nut Pinwheel Cookies II image

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

Provided by Christy McCuiston

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 60

Number Of Ingredients 12

1 cup butter (at room temperature)
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
4 ½ cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
½ cup water
½ cup white sugar

Steps:

  • 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.
  • Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
  • Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
  • Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.1 g, Cholesterol 17.4 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 47.8 mg, Sugar 11.3 g

DATE AND NUT COOKIES



Date and Nut Cookies image

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

DATE PINWHEELS



Date Pinwheels image

This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.-Ms. Lee B. Roberts, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 16 dozen

Number Of Ingredients 12

1 cup butter, softened
2 cups packed brown sugar
3 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
FILLING:
2-1/2 cups chopped dates
1 cup sugar
1 cup water
1 cup finely chopped pecans

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.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

DATE-NUT PINWHEELS



Date-Nut Pinwheels image

Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 9 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
4 cups all-purpose flour
1/2 teaspoon baking soda
FILLING:
2 packages (8 ounces each) pitted dates
1 cup water
1/2 cup sugar
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely., Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

DATE NUT PINWHEELS (COOKIES)



Date Nut Pinwheels (Cookies) image

This is a recipe from my MIL, which I had the pleasure of trying for the first time this year. She uses black walnuts, but I look forward to making these with walnuts or pecans, since black walnuts aren't available here.

Provided by NavyWifenMom

Categories     Dessert

Time 55m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 12

1 lb dates, chopped
1/2 cup water
1/2 cup sugar
1 cup walnuts
1 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

  • In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
  • In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
  • Divide dough into two and roll out.
  • Divide date mixture into two even portions and spread evenly on rolled dough.
  • Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
  • Preheat oven to 425 degrees.
  • remove rolls from fridge and remove wax paper.
  • Slice with thread or sharp knife into 1/4 inch slices.
  • bake 5-8 minutes or until brown on edges.
  • Cool on rack and serve.

Nutrition Facts : Calories 321.6, Fat 11.8, SaturatedFat 5.4, Cholesterol 46.8, Sodium 168.7, Carbohydrate 52.3, Fiber 2.4, Sugar 33.6, Protein 4.2

DATE NUT PINWHEEL COOKIES



Date Nut Pinwheel Cookies image

This recipe came out of my old McCall's Cookbook. It is out of print, unfortunately, because it rivalled even the old standby Betty Crocker as the best all-round. When my girls got married, each one got a McCall's Cookbook (which I had to buy from a used book store). Tradition lives in the Reynolds family! These cookies are really tasty, and I think you will love them.

Provided by Chris Reynolds

Categories     Dessert

Time 40m

Yield 5 dozen

Number Of Ingredients 15

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
8 ounces dates, finely chopped
1/2 cup sugar
1/2 cup water
2 teaspoons lemon peel
1/2 cup walnuts, finely chopped

Steps:

  • Sift together flour, baking powder, salt, and spices. Set aside.
  • Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
  • Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
  • Meanwhile, make filling. In a small saucepan, add dates, sugar, and water. Cook until mixture thickens, about 5 minutes. Mix in peel and nuts. Cool.
  • Divide cookie dough in half. Roll 1/2 into 8x10 rectangle. Spread 1/2 of filling over rolled dough. Beginning at long end, roll dough, jelly roll fashion, and wrap in plastic. Repeat with other half of dough. Refrigerate both rolls several hours or overnight.
  • With a thin, sharp knife, slice cookies into 1/4" slices. Place on cookie pan lined with parchment paper. Bake at 375F for 8-10 minutes.
  • ORANGE-FIG cookies: Make filling of 1-1/4 C figs, 1/4 C sugar, 3/4 C water. Cook approximately 10 minutes, then add 1 tbsp orange peel and 1/2 C finely chopped walnuts. Proceed as above using orange-fig filling instead of date filling.

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