Date Nut Pinwheel Cookies II recipe

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Ingredients

1 cup butter (at room temperature)
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
4 ½ cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
½ cup water
½ cup white sugar

Nutrition Info

122.5 calories
carbohydrate: 19.1 g
cholesterol: 17.4 mg
fat: 4.7 g
fiber: 0.7 g
protein: 1.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 47.8 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

  2. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.

  3. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

  4. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough, roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.

  5. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

  6. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

  7. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Recipe Yield

5 dozen

Recipe Note

This recipe makes three rolls of dough, which can be frozen until ready to bake.

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