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Date/Nut Pinwheels

 Date/Nut Pinwheels
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.
54 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


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


  • 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.
  • 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.
  • 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

2 of 2

Date/Nut Pinwheels (continued)

Directions (continued)

  • 1/3-in. cookies.
  • Place on greased baking sheets and bake at 350° for 10-12
  • minutes. Remove to wire racks to cool. Yield: 9 dozen.
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.