Date Nut Pinwheel Cookies II Recipe - Allrecipes.com
Date Nut Pinwheel Cookies II Recipe

Date Nut Pinwheel Cookies II

Read Reviews (14)

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

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Original recipe makes 5 dozen Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2005

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!

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Most Helpful Critical Review
Dec 02, 2003

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!

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14 Ratings

Jan 30, 2008

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!

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Oct 12, 2008

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

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Dec 10, 2009

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?

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Jun 16, 2008

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

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Dec 20, 2003

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.

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Nov 30, 2007

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.

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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