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Date-Nut Pinwheels Recipe

Date-Nut Pinwheels Recipe

Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake later. —Frieda Whiteley, Lisbon, Connecticut
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD:108 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 packages (8 ounces each) pitted dates
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into three portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  • 2. For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
  • 3. Roll each portion between two sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate until firm.
  • 4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool. Yield: about 9 dozen.

Nutritional Facts

1 cookie: 67 calories, 2g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.

Reviews for Date-Nut Pinwheels

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t2z User ID: 2245419 257709
Reviewed Dec. 4, 2016

"I discovered pre-chopped dates contain they don't stick together? Next time I will chop my own so I'll have control over the sugar. They were very stiff to roll for me so I'm going to try a little less flour also and a little less sugar in the dough. I would also like to try lemon zest in the dough. Very good!!!"

Luija43OK User ID: 3171280 235818
Reviewed Oct. 28, 2015

"These are a blast from past, cookies from children they are wonderful"

jmkasprak User ID: 2880256 38611
Reviewed Nov. 23, 2014

"These are fantastic. To fit my schedule, I made the date mixture and mixed up the dough one day, then assembled the next day. I still have a roll in the freezer available to pull out when I need a quick dessert. They're quite impressive looking."

mizfixit User ID: 4457656 41160
Reviewed Oct. 19, 2012

"This is my family's favorite cookie at Christmas. It's always the first thing to get eaten and the first thing to disappear.

These are a bit of work, but well worth it. I usually have to use around 4 1/2 C. of flour in the dough--otherwise, while baking they tend to spread into an oblong shape. If you cook the date filling too much it will be difficult to spread--add a little water back to the mixture to make it more spreadable. I have frozen the dough rolls up to a month before baking (wrapped in waxed paper, then put in a 9"x13" cake pan with lid.) Also, these cookies freeze well. I usually make them in November for Christmas. I would say these could easily be frozen up to 3 months."

puffybloomers User ID: 1501090 40184
Reviewed Jul. 8, 2010

"very good,everybody loves them"

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