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Date-Nut Pinwheels Recipe

Date-Nut Pinwheels Recipe

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 YIELD:108 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 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


  • 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.

Nutritional Facts

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