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Date-Filled Pinwheels

 Date-Filled Pinwheels
Sliced thin, these cookies are crispy and chewy; sliced thick, they have a cake-like texture. Mom made these family favorites ahead of time and baked them just before we got home from school.
15 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 3/4 cup firmly packed chopped dates
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/3 cup chopped pecans
  • 1/3 cup shortening
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda


  • In a large saucepan, combine the dates, sugar and water. Cook and
  • stir over medium heat for 10 minutes until very soft. Add pecans;
  • cool. In a large bowl, cream shortening and brown sugar. Beat in egg
  • and vanilla. Combine the flour, salt and baking soda; gradually add
  • to creamed mixture. Cover and refrigerate for 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 with
  • plastic wrap. Refrigerate for 4 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly

2 of 2

Date-Filled Pinwheels (continued)

Directions (continued)

  • greased baking sheets. Bake at 400° for 8-10 minutes or until
  • golden brown. Remove to wire racks to cool. Yield: about 2-1/2
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 181 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 58 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.