DATE SWIRL COOKIES
My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie-including these crisp and chewy treats. -Donna Grace, Clancy, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 160 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY DATE AND WALNUT PINWHEEL COOKIES
Different than other recipes for this type of cookie due to the addition of orange zest and vinegar which lends a nice counterbalance to the sweetness of the date filling. This cookie also freezes well for make ahead holiday treats. Cooking time is chilling and baking time.
Provided by BonnieZ
Categories Dessert
Time 4h45m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 14
Steps:
- Combine dates, sugar and water in saucepan.
- Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking).
- Remove from heat and blend in lemon juice, lemon rind and the nuts.
- Set aside to cool thoroughly.
- Sift together flour, baking soda and salt.
- Cream the butter, brown sugar and orange rind.
- Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal).
- Blend in the dry ingredients (dough will be somewhat stiff).
- Chill dough several hours or overnight.
- On wax paper, roll dough into a 15x10 inch rectangle.
- Spread with the date mixture to within 1/4 inch of all sides.
- Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you.
- Slice roll in half place on platter cover and refrigerate 1 hour.
- Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet).
- Bake in 375F oven for 12 minutes until slightly golden (do not brown).
- Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.
Nutrition Facts : Calories 74.9, Fat 2.9, SaturatedFat 1.5, Cholesterol 9.9, Sodium 36.2, Carbohydrate 11.9, Fiber 0.4, Sugar 7.9, Protein 0.8
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 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 AND WALNUT COOKIES
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to her great-aunt. Ms. Miller wrote that the original recipe called for two pounds of walnuts, but that she prefers it with pecans "and not that many." That makes sense. Mixing in even a pound of nuts requires the arms of a sturdy farm wife. The recipe yields enough for an entire church supper.
Provided by Florence Fabricant
Categories snack, cookies and bars, dessert
Time 2h
Yield 6 to 7 dozen cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
- Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
- Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
- Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 8 grams, TransFat 0 grams
DATE-NUT PINWHEELS
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
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.
APPLE-DATE SWIRL COOKIES
Cooked apples and dates are swirled into a rich brown sugar slice-and-bake cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 14
Steps:
- In large bowl, beat 1/2 cup granulated, the brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, salt and cinnamon.
- In 1-quart saucepan, cook all Apple-Date Filling ingredients over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 5 minutes. Cool.
- Roll or pat dough into rectangle, 16x8 inches, between sheets of waxed paper or plastic wrap. Remove top sheet. Spread dough with cooled Apple-Date Filling. Roll up dough with filling inside, starting with 16-inch side and using waxed paper to lift and roll. Wrap tightly. Refrigerate 2 to 3 hours or until firm.
- Heat oven to 375°F. Cut roll with sharp knife into 1/4-inch slices, occasionally cleaning off knife. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 11 minutes or until lightly browned. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg
DATE-AND-WALNUT SANDWICH COOKIES
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike sweetness and caramel overtones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine dates, water, and cinnamon in a small saucepan over medium heat, stirring frequently, until dates break down to a soft paste, about 3 minutes. Let cool slightly in pan, then stir in walnuts.
- Divide date mixture among 4 cookies. Top each with another cookie, and dust with confectioners' sugar if using. Serve immediately.
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