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 BY GRAMMIE MAE
Make and share this Date Pinwheel Cookies by Grammie Mae recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 3h12m
Yield 7 dozen cookies
Number Of Ingredients 14
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.
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 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 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 PINWHEELS
A family recipe as far as I know, and my father's very favorite cookie by far. They freeze well and actually keep quite a long time in an airtight container at room temp - if they don't all disappear first. ;o) A bit of work, but differently delicious and makes a LOT! Prep time does not include chilling dough.
Provided by winkki
Categories Dessert
Time 40m
Yield 20 dozen
Number Of Ingredients 11
Steps:
- For Filling: Cook together dates, sugar, water for 10 min or until thick.
- When cool, add nuts.
- For Dough: Cream shortening and brown sugar.
- Add eggs; mix well.
- Sift dry ingredients together& combine with egg mixture; mix well.
- Divide dough into 4 parts; roll each 1/4" thick.
- Spread each with 1/4 of filling, roll up like a jelly roll.
- Cover the four'logs' and chill several hours.
- Slice 1/4" thick for each pinwheel.
- Bake 8-10 min.
- at 375.
Nutrition Facts : Calories 405.4, Fat 14.8, SaturatedFat 3.3, Cholesterol 31.7, Sodium 187.1, Carbohydrate 65.7, Fiber 2.8, Sugar 42.9, Protein 5.2
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