Caramel Date Pinwheels Recipe

Caramel Date Pinwheels Recipe
Caramel Date Pinwheels Recipe photo by Taste of Home
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Caramel Date Pinwheels Recipe

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When I want to make a cookie with fruit in it, this recipe is my first choice. It turns out well each time and has earned plenty of praise, including ribbons at our state fair.
MAKES:
84-96 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
84-96 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch

Ingredients

  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) chopped dates
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons chopped red candied cherries

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours or until easy to handle.
Meanwhile, in a large saucepan, combine the dates, water and sugar. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely.
Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in plastic wrap. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7-8 dozen.
Originally published as Caramel Date Pinwheels in Country Woman Christmas Annual 1999, p30

Nutritional Facts

1 each: 43 calories, 2g fat (1g saturated fat), 6mg cholesterol, 27mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) chopped dates
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons chopped red candied cherries
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours or until easy to handle.
  2. Meanwhile, in a large saucepan, combine the dates, water and sugar. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely.
  3. Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in plastic wrap. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm.
  4. Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7-8 dozen.
Originally published as Caramel Date Pinwheels in Country Woman Christmas Annual 1999, p30

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