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

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Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake later. —Frieda Whiteley, Lisbon, Connecticut
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:108 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 108 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 packages (8 ounces each) pitted dates
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts

Nutritional Facts

67 calories: 1 cookie, 2g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein .


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into three portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
  3. Roll each portion between two sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate until firm.
  4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool. Yield: about 9 dozen.
Originally published as Date-Nut Pinwheels in Country Extra November 1991, p47

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Reviewed Oct. 28, 2015

"These are a blast from past, cookies from children they are wonderful"

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."

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."

Reviewed Jul. 8, 2010

"very good,everybody loves them"

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