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Date-Filled Pinwheels

Sliced thin, these cookies are crispy and chewy; sliced thick, they have a cake-like texture. Mom made these family favorites ahead of time and baked them just before we got home from school.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    about 2-1/2 dozen


  • 3/4 cup firmly packed chopped dates
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/3 cup chopped pecans
  • 1/3 cup shortening
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda


  • In a large saucepan, combine dates, sugar and water. Cook and stir over medium heat 10 minutes until very soft. Add pecans; cool. In a large bowl, cream shortening and brown sugar. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
  • On a lightly floured surface, roll out dough into an 8-in. square. Spread with date mixture; roll up jelly-roll style. Wrap with plastic wrap. Refrigerate 4 hours or until firm.
  • Preheat oven to 400°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 181 calories, 7g fat (1g saturated fat), 14mg cholesterol, 58mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein.
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