Orange Date Pinwheel Cookies

Orange Date Pinwheel Cookies

8

"The tang of the orange and sweetness of the dates combine to produce a rich, wonderful cookie."
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Ingredients

45 m servings 114 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt and orange juice. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
  2. Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
  3. Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
  5. Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Reviews

8

a little time consuming but I make them every year because they are just delicious!

The best! After chilling, the dough was VERY easy to roll out. I sliced only two of the logs (I put the third one in the freezer), and got 48 cookies. They taste and look terrific! Thank you :-)

These cookies are absolutely wonderful. This is a recipe that my mom used to make when we were children. I remember helping her make these cookies. I used finely chopped pecans, thus omitting ha...

These cookies are soooo good,almost addictive. I added 1/2 tsp. Nutmeg to the cookie dough portion. It made them extra wonderful. REMINDER>>> The soft dough HAS to be REFRIGERATED ,BEFORE ROLLIN...

Great! A bit complicated, but worth the work. I'll definitely make them again.

I think this cookie flavor is good, but they didn't look like they should. Maybe leaving an empty strip of dough on both sides of the roll could give a more "pinwheel" look? Oh, and these cooki...

Tasted wonderful. Due to high altitude I made some minor adjustments.

This is my favorite cookie of all time! Made them tonight for the retirement home. I could not find my normal recipe so I used this one. Perfect! Mine are never perfectly round but they taste so...