DATE NUT PINWHEEL COOKIES II
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
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 PINWHEEL COOKIES
These vintage Date Pinwheel Cookies are a nostalgic choice for your holiday cookie trays.
Provided by Valerie Brunmeier
Categories Dessert
Time 1h32m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cookie, Calories 140 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 59 mg, Fiber 1 g, Sugar 14 g
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
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 PINWHEEL COOKIES
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
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 PINWHEELS
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
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-FILLED PINWHEELS
My mom made these family favorites when I was growing up. Sliced thin, these cookies are crispy and chewy; sliced thick, they have a cakelike texture. They make an attractive baked gift. -Kathryn Wilkins, Norfolk, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine dates, sugar and water. Cook and stir over medium heat 10 minutes until very soft. Add pecans; cool. In a large bowl, cream shortening and brown sugar. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., On a lightly floured surface, roll out dough into an 8-in. square. Spread with date mixture; roll up jelly-roll style. Wrap in waxed paper. Refrigerate 4 hours or until firm., Preheat oven to 400°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 58mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
DATE NUT PINWHEELS
Crisp brown sugar cookies spiraled with date filling. My MIL used to make these, now the tradition has fallen to me. The rolls freeze beautifully, and it's easy to cut just a few for a quick snack. Prep time includes chilling.
Provided by Shaye
Categories Dessert
Time 51m
Yield 72 Cookies
Number Of Ingredients 13
Steps:
- For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
- Cook an stir over low heat for 1 to 2 minutes or till thick.
- Remove from the heat.
- Stir in nuts and 1/2 teaspoon vanilla.
- Cool thoroughly.
- Meanwhile, combine flour, baking soda, salt and cinnamon.
- In a large mixing bowl beat shortening for 30 seconds.
- Add brown sugar and beat until fluffy.
- Add egg and 1/2 teaspoon vanilla and beat well.
- Add flour mixture and beat until well mixed, stirring in last portion by hand.
- Cover and chill about 30 minutes or until easy to handle.
- On waxed paper roll dough into an 18x10 inch rectangle.
- Spread filling to within 1/2 inch of edges.
- Roll up jelly roll style, beginning at long side.
- Pinch edge to seal.
- Cut roll in half cross wise.
- Wrap rolls and chill for several hours or overnight.
- (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
- Place on a lightly greased cookie sheet.
- Bake in a 350 oven for 10-12 minutes or until done.
- Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
Nutrition Facts : Calories 56, Fat 2, SaturatedFat 0.5, Cholesterol 2.9, Sodium 25.5, Carbohydrate 9.2, Fiber 0.4, Sugar 5.9, Protein 0.7
DATE PIN COOKIES
These cookies are great. My mom made them a few times. She even tried them with raspberry jam instead of the date filling.
Provided by Boomette
Categories Dessert
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a saucepan, cook dates, sugar and water. Add vanilla. Stir. Let cool.
- Meanwhile, in a bowl, sift all dry ingredients to make the dough.
- Cut the shortening in small pieces. Add to dry ingredients. Knead with hands, without bringing it homogeneous. Incorporate eggs to the mixture. Let rest 30 minutes.
- Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better).
- Spread the cool filling on the dough. Roll. Cut in slices of 1/2 inch thick. Put on a baking sheet. Cook in the oven for about 10 minutes.
Nutrition Facts : Calories 205.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 17.6, Sodium 24.9, Carbohydrate 36.4, Fiber 1.1, Sugar 25.1, Protein 2.1
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