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Date Pinwheels Recipe
Date Pinwheels Recipe photo by Taste of Home

Date Pinwheels Recipe

Read Reviews (5)
4.5 5
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES:192 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES: 192 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Date Pinwheels in Taste of Home October/November 2009, p93

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.

Reviews for Date Pinwheels(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2011

My grandma used to make these when we were growing up and now every year as part of our annual cookie bake we just love this treat! I add a tsp of cinnamon for an extra flavor too!

MY REVIEW
Reviewed Jan. 6, 2011

Mrs Roberts! Thank you so much for this recipe!! My late Grandmother used to make these all the time for all of her many grand children, we used to fight over them if there werent enough! These are FANTASTIC! It brought back lots of VERY GOOD Memories for me! Now I the recipe to make them myself! Thank you again!

MY REVIEW
Reviewed Dec. 13, 2010

Really Yummy! Good thing too, to make up for how un-pretty mine turned out. First off, don't try parchment paper when rolling out, it has to be wax paper. Even then I have to say that these are so putzy, and they just did not turn out round and fancy no matter what I tried. Maybe I did something wrong but I don't think I'll bother again.

MY REVIEW
Reviewed Oct. 31, 2010

Dough was very sticky and difficult to work with unless it was a perfect temperature. I think my dough was to thin although I followed the recipe exactly as written. To much in and out of the refrigerator to get it ready to slice and bake. I am just happy I tried there out well in advance of Christmas or I would have been more frustrated.

MY REVIEW
Reviewed Dec. 28, 2009

A wonderful cookie...deffinately worht the effort. Keeps well in the refrigerator.

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