Show Subscription Form




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

Date/Nut Pinwheels Recipe

Read Reviews (2)
5 2
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 King Arthur Unbleached 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(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT