Date Nut Pinwheel Cookies I recipe

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Ingredients

1 ½ cups pitted dates
¼ cup white sugar
1 pinch salt
1 ¼ cups water
1 teaspoon lemon zest
4 teaspoons lemon juice
⅔ cup finely chopped walnuts
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2 eggs
1 ½ teaspoons vanilla extract

Nutrition Info

230.6 calories
carbohydrate: 36.7 g
cholesterol: 30.8 mg
fat: 8.5 g
fiber: 1.5 g
protein: 3.2 g
saturatedFat: 4 g
servingSize: -
sodium: 173 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.

  2. Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.

  3. Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.

  4. Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.

  5. Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.

  6. Preheat oven to 350 degrees F (180 degrees C).

  7. With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

Recipe Yield

4 dozen

Recipe Note

Rolled cookies with a date-filled center.

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