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Caramel Date Pinwheels

 Caramel Date Pinwheels
When I want to make a cookie with fruit in it, this recipe is my first choice. It turns out well each time and has earned plenty of praise, including ribbons at our state fair.
84-96 ServingsPrep: 35 min. + chilling Bake: 10 min./batch


  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 package (8 ounces) chopped dates
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons chopped red candied cherries


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, baking soda and salt;
  • gradually add to the creamed mixture. Refrigerate for at least 2
  • hours or until easy to handle.
  • Meanwhile, in a large saucepan, combine the dates, water and sugar.
  • Cook and stir over medium heat until thickened, about 5 minutes.
  • Stir in walnuts and cherries. Cool completely.
  • Divide dough in half; roll one portion between two sheets of waxed
  • paper into a 12-in. x 10-in. rectangle. Spread with half of the

2 of 2

Caramel Date Pinwheels (continued)

Directions (continued)

  • filling. Roll up into a tight jelly roll, starting with a long side;
  • wrap in plastic wrap. Repeat with remaining dough and filling. Cover
  • and refrigerate for 2 hours or until firm.
  • Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in.
  • apart on greased baking sheets. Bake at 375° for 8-10 minutes or
  • until lightly browned. Remove to wire racks to cool. Yield: 7-8
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 43 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 27 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.