Date/Nut Pinwheels Recipe
Date/Nut Pinwheels Recipe photo by Taste of Home

Date/Nut Pinwheels Recipe

Publisher Photo
This is a family favorite anytime, but especially at the holidays. Sometimes I'll freeze the dough and then bake the cookies when I have time.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 54 servings

Ingredients

  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • DATE FILLING:
  • 1 package (16 ounces) whole pitted dates
  • 1/2 cup sugar
  • 1 cup water
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (2 each) equals 133 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 50 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Sift together flour and baking soda. In a bowl, cream shortening and sugars. Add eggs; blend well. Add the flour mixture and beat until well mixed. Chill for 1 hour or until dough is easy to handle.
  2. Meanwhile, for filling, place dates, sugar and water in a saucepan. Bring to a boil. Reduce heat; cook until dates are tender and most of the water has evaporated. Stir in nuts; cool.
  3. Divide dough into three portions. Between pieces of waxed paper, roll each portion into a 12-in. x 10-in. rectangle. Spread 1/3 of the filling over each. Roll up from one of the long sides. Wrap in plastic wrap; chill. Repeat with remaining dough and filling. Dough may be kept in the refrigerator up to 3 days. Slice dough into 1/3-in. cookies.
  4. Place on greased baking sheets and bake at 350° for 10-12 minutes. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Date/Nut Pinwheels in Country Extra November 1991, p47

Nutritional Facts

1 serving (2 each) equals 133 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 50 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Date/Nut Pinwheels

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 23, 2014

"These are fantastic. To fit my schedule, I made the date mixture and mixed up the dough one day, then assembled the next day. I still have a roll in the freezer available to pull out when I need a quick dessert. They're quite impressive looking."

MY REVIEW
Reviewed Oct. 19, 2012

"This is my family's favorite cookie at Christmas. It's always the first thing to get eaten and the first thing to disappear.These are a bit of work, but well worth it. I usually have to use around 4 1/2 C. of flour in the dough--otherwise, while baking they tend to spread into an oblong shape. If you cook the date filling too much it will be difficult to spread--add a little water back to the mixture to make it more spreadable. I have frozen the dough rolls up to a month before baking (wrapped in waxed paper, then put in a 9"x13" cake pan with lid.) Also, these cookies freeze well. I usually make them in November for Christmas. I would say these could easily be frozen up to 3 months."

MY REVIEW
Reviewed Jul. 8, 2010

"very good,everybody loves them"

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