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Date Pinwheels Recipe

Date Pinwheels Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Date Pinwheels Recipe

Prep: 45 min. + chilling Bake: 10 min./batch

Yield: 192 Servings

45 10 55

Ingredients

1 cup butter, softened
2 cups packed brown sugar
3 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

Directions

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 12-in. x 9-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 wrap. 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. Yield: 16 dozen.

Nutritional Facts 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 18 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Date Pinwheels in Taste of Home October/November 2009, p93

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Date Pinwheels

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Reviewed on Dec. 14, 2011 by CookingGirl252003

My grandma used to make these when we were growing up and now every year as part of our annual cookie bake we just love this treat! I add a tsp of cinnamon for an extra flavor too!

Reviewed on Jan. 06, 2011 by linda albelo

Mrs Roberts! Thank you so much for this recipe!! My late Grandmother used to make these all the time for all of her many grand children, we used to fight over them if there werent enough! These are FANTASTIC! It brought back lots of VERY GOOD Memories for me! Now I the recipe to make them myself! Thank you again!

Reviewed on Dec. 13, 2010 by ChefEliz

Really Yummy! Good thing too, to make up for how un-pretty mine turned out. First off, don't try parchment paper when rolling out, it has to be wax paper. Even then I have to say that these are so putzy, and they just did not turn out round and fancy no matter what I tried. Maybe I did something wrong but I don't think I'll bother again.

Reviewed on Oct. 31, 2010 by Wojcik3

Dough was very sticky and difficult to work with unless it was a perfect temperature. I think my dough was to thin although I followed the recipe exactly as written. To much in and out of the refrigerator to get it ready to slice and bake. I am just happy I tried there out well in advance of Christmas or I would have been more frustrated.

Reviewed on Dec. 28, 2009 by JanButler

A wonderful cookie...deffinately worht the effort. Keeps well in the refrigerator.