Total TimePrep: 45 min. + chilling Bake: 10 min./batch
Makesabout 16 dozen
- 1 cup butter, softened
- 2 cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2-1/2 cups chopped dates
- 1 cup sugar
- 1 cup water
- 1 cup finely chopped pecans
- 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.
- 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.
- On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm.
- 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.
Nutrition Facts1 each: 43 calories, 2g fat (1g saturated fat), 6mg cholesterol, 18mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 19, 2017
These are delicious! I didn’t have quite enough filling, so I added some orange marmalade and the combination is perfect!
Nov 25, 2017
My mother made these every Christmas and we all loved them. I followed her tradition, and I must say that once they are made they need to be stored for a day or two for the date flavor to blend into the cookie. Heavenly. They are well worth the effort.
Dec 12, 2016
These have been a favourite of my kids since the recipe appeared in the magazine. This year I made an oops and only used 2 eggs instead of the 3 called for. It was a blessing! The dough was soooo much easier to work with! The difference in the end result is negligible. I also highly recommend making the filling first. I split it into four bowls so it cools faster.
Dec 1, 2015
one of my mom's favorite cookie!
Sep 1, 2014
I like these old-fashioned pinwheels! I remember seeing them on holiday cookie trays as a child and at that time always favored the chocolate-flavored ones over these. But now I reach for these! They take some time to make but I think they are worth it!
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!
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!
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.
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.
Dec 28, 2009
A wonderful cookie...deffinately worht the effort. Keeps well in the refrigerator.