Recipe by Christy McCuiston
"This recipe makes three rolls of dough, which can be frozen until ready to bake."
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butter (at room temperature)
packed brown sugar
4 1/2 cups
dates, pitted and chopped
finely chopped pecans
These cookies are SO good! My grandmother used to make them when I was growing up, and now it just isn't christmas without them. My kids love their shape, and I love that they aren't too sweet. I used to run out of filling before I ran out of dough, but have learned that a very thin layer of filling goes a long way. Also, I refrigerate them overnight so that they are very easy to slice the next day. Thanks!
These have a nice flavor, but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper, it tore when I rolled it out, it tore when I "attempted" to roll it up, and it stuck to my "sharp" knife trying to slice it. I would strongly suggest, you lightly grease your wax paper, and let it chill in your "freezer" before slicing. Also, there wasn't enough filling for all three pieces, I could only fill two. What a nightmare!
These were delicious in flavor, but the dough was a little tough to work with. I made the logs and froze them for a few weeks until i needed them. Of all the christmas cookies i made, these were the big hit. I got a lot of great comments on them (and i had about 4 varieties in the box). I'll make these again for sure!
This is so much like my mother-in-law's recipe that I'll give it 5 without using it. I have a suggestion about slicing the dough. Use dental floss. Slide it under the dough, bring the ends up over the top, cross, and pull. I have trouble with the dough sticking to the waxed paper, but today when I did my recipe I floured the waxed paper first and it seemed easier. Does anyone have a sure-fire way to make this less trouble?
This really is easy, To make them easier to cut and slice, cut the ends straight before spreading the date mixture then roll and refrigerate or freeze
Don't roll out each dough section more than 10x14, or you will run out of filling. By the third section I figured out what worked best. I also added fresh nutmeg to make it more Christmasy. I had to use the back of a spoon to smoth out the filling on the dough. It's best to roll it out fast and before it gets to warm to spread the filling.
I have made these for years. After you roll them up, wrap them in waxed paper and freeze them overnight. Remove from freezer, slice with a sharp knife and bake. Joyln
I really love these cookies. They have been my favorite Christmas cookies for many years. My mom used to to make them every year. She unfortunately lost the recipe. I was so happy to have found it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Date Nut Pinwheel Cookies II
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 123
** Calories from Fat: 43
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