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Date Pinwheels

 Date Pinwheels
This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin
192 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • FILLING:
  • 2-1/2 cups chopped dates
  • 1 cup sugar
  • 1 cup water
  • 1 cup finely chopped pecans

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in eggs and vanilla. Combine the flour, salt and baking soda;
  • gradually add to creamed mixture and mix well. Divide into four
  • portions. Refrigerate until chilled.
  • In a large saucepan, bring the dates, sugar and water to a boil.
  • Reduce heat to medium; cook until mixture is thickened, about 15
  • minutes. Cool completely. Stir in pecans.
  • On a baking sheet, roll out each portion of dough between two sheets
  • of waxed paper into a 12-in. x 9-in. rectangle. Refrigerate for 30
  • minutes.

2 of 2

Date Pinwheels (continued)

Directions (continued)

  • Remove waxed paper; spread with date mixture. Tightly roll up each
  • portion jelly-roll style, starting with a long side; wrap in plastic
  • wrap. Refrigerate for 2 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
  • baking sheets. Bake at 350° for 10-12 minutes or until set.
  • Remove to wire racks to cool. Store in an airtight container at room
  • temperature, or freeze for up to 3 months. Yield: 16 dozen.
Nutritional Facts: 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 18 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.