- 1-1/2 cups chopped dates
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped pecans
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 1/2 cup sugar
- 3 eggs
- 4-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- In a saucepan, combine dates, sugar and water. Cook over medium heat, stirring constantly, until thick, about 8 minutes. Add nuts; cool. Meanwhile, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, salt, soda and cinnamon. Add gradually to butter mixture. Divide dough and roll on a lightly floured surface to a rectangle 1/4 in. thick. Spread with half the date filling and roll up jelly-roll style. Wrap with plastic wrap. Repeat with remaining dough and filling. Chill dough rolls overnight. Before baking, cut dough into 1/2-in. slices. Place on greased cookie sheets 2 in. apart. Bake at 375° for about 12 minutes. Cool on wire racks. Yield: about 4 dozen cookies.
Reviews forChewy Date Pinwheels
"this is without a doubt the worse recipe I have ever found on the internet. The dough is impossible to handle, it is a huge mess. What a waste of ingredients. I am so upset I may never use an online recipe again. And what's up with the reviewers? did you delete the bad reviews? Also the instructions are minimal. And now I have to go clean up the mess."
"I halved this recipe and still ended up with over 3 dozen cookies. I agree the filling is not the right proportion, I ended up making more filling since it did not cover all the dough. I rolled out the dough on parchment paper which kept sliding around even though I taped it. It was helpful for the rolling though, since my dough was too soft. I used two whole eggs mistakenly instead of one and a half. I still recommend using parchment paper. My cookies turned out more oblong since I did not divide the dough in half. I do wish the cookies had turned out more soft and thicker. My second batch went in at a lower temperature which I enjoyed more since the first ones were too crispy. You do not need to refrigerate overnight, I just stuck it in the fridge for a couple of hours. If you are in a hurry, just leave in the freezer for a half hour and the dough will be easier to cut."
"I made these for Christmas and everyone loved them. The only problem I had with the recipe is that I did not have enough filling for the amount of dough. This may have something to do with the fact that I decreased the sugar by half for the filling. I would make these again but I would make more filling."
"My Compliments to the chef,they are Schrumpjes!!!Thank youAlso I do buy the books regulary at our local foodmart this last X-Mas issue has some great idea's which I am using.Yvonna Both"