Date Pinwheels Recipe photo by Taste of Home
Date Pinwheels
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
YIELD: about 16 dozen
This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin
Ingredients
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1 cup butter, softened
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2 cups packed brown sugar
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3 large eggs
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1 teaspoon vanilla extract
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4 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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FILLING:
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2-1/2 cups chopped dates
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1 cup sugar
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1 cup water
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1 cup finely chopped pecans
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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 Facts
1 each: 43 calories, 2g fat (1g saturated fat), 6mg cholesterol, 18mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 0 protein.
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