Chewy Date Pinwheels Recipe
- 1-1/2 cups chopped dates
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped pecans
- COOKIE DOUGH:
- 1 cup butter, softened
- 2 cups packed brown sugar
- 1/2 cup sugar
- 3 eggs
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1. In a large saucepan, combine the dates, sugar and water. Cook and stir over medium heat for 7-9 minutes or until thickened. Stir in nuts; set aside to cool.
- 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, soda, salt and cinnamon; gradually add to creamed mixture and mix well. Divide dough in half.
- 3. On a floured surface, roll out one portion of dough into a 1/4-in.-thick rectangle. Spread with half of filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate overnight.
- 4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes. Remove to wire racks to cool. Yield: about 4 dozen.
2 each: 327 calories, 10g fat (5g saturated fat), 47mg cholesterol, 244mg sodium, 57g carbohydrate (38g sugars, 2g fiber), 4g protein
Reviews for Chewy Date Pinwheels
"I halved this recipe and still ended up with over 3 dozen cookies. I agree the filling is not the right proportion, I ended up making more filling since it did not cover all the dough. I rolled out the dough on parchment paper which kept sliding around even though I taped it. It was helpful for the rolling though, since my dough was too soft. I used two whole eggs mistakenly instead of one and a half. I still recommend using parchment paper. My cookies turned out more oblong since I did not divide the dough in half. I do wish the cookies had turned out more soft and thicker. My second batch went in at a lower temperature which I enjoyed more since the first ones were too crispy. You do not need to refrigerate overnight, I just stuck it in the fridge for a couple of hours. If you are in a hurry, just leave in the freezer for a half hour and the dough will be easier to cut."
"I made these for Christmas and everyone loved them. The only problem I had with the recipe is that I did not have enough filling for the amount of dough. This may have something to do with the fact that I decreased the sugar by half for the filling. I would make these again but I would make more filling."
"My Compliments to the chef,they are Schrumpjes!!!Thank youAlso I do buy the books regulary at our local foodmart this last X-Mas issue has some great idea's which I am using.Yvonna Both"