DATE-NUT PINWHEELS
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 9 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely., Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
DATE NUT PINWHEEL COOKIES II
This recipe makes three rolls of dough, which can be frozen until ready to bake.
Provided by Christy McCuiston
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 60
Number Of Ingredients 12
Steps:
- 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.
- Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
- 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.
- 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.
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
- Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
- Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
Nutrition Facts : Calories 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, Sodium 47.8 mg, Sugar 11.3 g
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
Steps:
- 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.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 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, Sodium 173 mg, Sugar 21.2 g
DATE NUT PINWHEEL COOKIES
When I worked at a bakery this was one of my favorite cookies. It's a fun Holiday treat and packages well for gift baskets.
Provided by KCinAZ
Categories Desserts
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Combine dates, sugar, and water in a medium saucepan; cook over medium heat, stirring constantly, about 6 to 8 minutes or until mixture thickens. Remove from heat; stir in chopped walnuts. Let cool completely. Cream butter in a large mixing bowl; gradually add brown sugar, beating well. Add eggs; beat well. Stir in vanilla. Combine flour, soda, cream of tartar, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Divide dough into thirds. Roll each portion into a thin 12 - 15 inch square on separate sheets of parchment. To roll thin and avoid sticking, cover dough with a second sheet of parchment; press out dough to form a square shape and finish with rolling pin over top of second sheet of parchment. Carefully, peel top piece of parchment away from dough; thinly spread the squared dough with one-third of reserved date mixture. Lifting up the edge of the lower parchment, gently peel of the long edge of the dough and roll up jelly roll fashion. Use a pastry knife to slide and roll the dough if necessary. You can use the lower piece of parchment to continue to form the jelly roll shape so as not to tear the dough. Use the same procedure with the remaining two portions of dough. As formed, wrap rolls in the parchment, and chill overnight. If time is short, you can freeze the dough for a few hours to rapid chill. Remove parchment paper. Cut into 1/4-inch slices, and place 2 inches apart on greased cookie sheet or cookie sheet lined with parchment paper. Bake at 350(F) degrees for 10-12 minutes or until cookie browns slightly around edges. If cookies do not brown, may need to increase oven temperature or increase butter next time made. Prepare dough and chill overnight. Store baked cookies in airtight containers.
Nutrition Facts : Calories 209 calories, Fat 10.5419225358584 g, Carbohydrate 27.4563006669835 g, Cholesterol 43.8155092592593 mg, Fiber 1.24268108992135 g, Protein 2.44427712569195 g, SaturatedFat 5.23398144438928 g, ServingSize 1 1 (61g), Sodium 1792.13043619214 mg, Sugar 26.2136195770621 g, TransFat 0.79338324417797 g
DATE NUT PINWHEEL COOKIES
This recipe came out of my old McCall's Cookbook. It is out of print, unfortunately, because it rivalled even the old standby Betty Crocker as the best all-round. When my girls got married, each one got a McCall's Cookbook (which I had to buy from a used book store). Tradition lives in the Reynolds family! These cookies are really tasty, and I think you will love them.
Provided by Chris Reynolds
Categories Dessert
Time 40m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- Sift together flour, baking powder, salt, and spices. Set aside.
- Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
- Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
- Meanwhile, make filling. In a small saucepan, add dates, sugar, and water. Cook until mixture thickens, about 5 minutes. Mix in peel and nuts. Cool.
- Divide cookie dough in half. Roll 1/2 into 8x10 rectangle. Spread 1/2 of filling over rolled dough. Beginning at long end, roll dough, jelly roll fashion, and wrap in plastic. Repeat with other half of dough. Refrigerate both rolls several hours or overnight.
- With a thin, sharp knife, slice cookies into 1/4" slices. Place on cookie pan lined with parchment paper. Bake at 375F for 8-10 minutes.
- ORANGE-FIG cookies: Make filling of 1-1/4 C figs, 1/4 C sugar, 3/4 C water. Cook approximately 10 minutes, then add 1 tbsp orange peel and 1/2 C finely chopped walnuts. Proceed as above using orange-fig filling instead of date filling.
DATE NUT PINWHEELS
Crisp brown sugar cookies spiraled with date filling. My MIL used to make these, now the tradition has fallen to me. The rolls freeze beautifully, and it's easy to cut just a few for a quick snack. Prep time includes chilling.
Provided by Shaye
Categories Dessert
Time 51m
Yield 72 Cookies
Number Of Ingredients 13
Steps:
- For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
- Cook an stir over low heat for 1 to 2 minutes or till thick.
- Remove from the heat.
- Stir in nuts and 1/2 teaspoon vanilla.
- Cool thoroughly.
- Meanwhile, combine flour, baking soda, salt and cinnamon.
- In a large mixing bowl beat shortening for 30 seconds.
- Add brown sugar and beat until fluffy.
- Add egg and 1/2 teaspoon vanilla and beat well.
- Add flour mixture and beat until well mixed, stirring in last portion by hand.
- Cover and chill about 30 minutes or until easy to handle.
- On waxed paper roll dough into an 18x10 inch rectangle.
- Spread filling to within 1/2 inch of edges.
- Roll up jelly roll style, beginning at long side.
- Pinch edge to seal.
- Cut roll in half cross wise.
- Wrap rolls and chill for several hours or overnight.
- (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
- Place on a lightly greased cookie sheet.
- Bake in a 350 oven for 10-12 minutes or until done.
- Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
Nutrition Facts : Calories 56, Fat 2, SaturatedFat 0.5, Cholesterol 2.9, Sodium 25.5, Carbohydrate 9.2, Fiber 0.4, Sugar 5.9, Protein 0.7
DATE PINWHEELS
A family recipe as far as I know, and my father's very favorite cookie by far. They freeze well and actually keep quite a long time in an airtight container at room temp - if they don't all disappear first. ;o) A bit of work, but differently delicious and makes a LOT! Prep time does not include chilling dough.
Provided by winkki
Categories Dessert
Time 40m
Yield 20 dozen
Number Of Ingredients 11
Steps:
- For Filling: Cook together dates, sugar, water for 10 min or until thick.
- When cool, add nuts.
- For Dough: Cream shortening and brown sugar.
- Add eggs; mix well.
- Sift dry ingredients together& combine with egg mixture; mix well.
- Divide dough into 4 parts; roll each 1/4" thick.
- Spread each with 1/4 of filling, roll up like a jelly roll.
- Cover the four'logs' and chill several hours.
- Slice 1/4" thick for each pinwheel.
- Bake 8-10 min.
- at 375.
Nutrition Facts : Calories 405.4, Fat 14.8, SaturatedFat 3.3, Cholesterol 31.7, Sodium 187.1, Carbohydrate 65.7, Fiber 2.8, Sugar 42.9, Protein 5.2
SHIRLEY'S DATE NUT PINWHEELS - CHRISTMAS
My mom used to make these every Christmas for us when I was growing up, and they bring back special memories for me, especially around the holidays. We have been eating these for 50 years! These are my all time FAVORITE cookies :) They make a lot of cookies, and the amount really depends on how thick you actually roll the dough, and how thin or thick you cut the cookies. The cooking time is for EACH batch of cookies, and the prep time does not include time to chill dough.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h10m
Yield 80-90 approximately, depending on the size
Number Of Ingredients 10
Steps:
- Date Filling:.
- Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
- Add nuts to mixture, mix, and let cool. Set aside.
- Cookie Dough:.
- Cream shortening and add brown sugar gradually.
- Add eggs, and beat well. Add to the other ingredients, and mix.
- Divide into 2 parts, and make 2 round balls.
- Chill for 1 hr., or until ready to bake.
- Preheat oven to 375.
- Make 4 balls from the 2 lg. balls of dough.
- Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
- Roll into logs.
- Cut into slices 1/4" thick, and place on greased cookie sheet.
- Bake in 375 oven for 10-12 minutes.
- Cool on cookie racks and store in a plastic container with lid, or a cookie tin.
DATE PINWHEEL COOKIES
These vintage Date Pinwheel Cookies are a nostalgic choice for your holiday cookie trays.
Provided by Valerie Brunmeier
Categories Dessert
Time 1h32m
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
- In a large mixing bowl, using a hand mixer, cream the butter with remaining 1/2 cup granulated sugar and 1/2 cup brown sugar. Mix on medium speed for a minute or two. Add the egg and vanilla and continue mixing until well incorporated.
- Add the dry ingredients to the butter mixture and stir with a spoon until combined. Using clean hands, work the dough until it holds together in a ball. Wrap the ball of dough in plastic wrap and refrigerate for an hour.
- Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. When the dates have cooked down and the mixture is paste like, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.
- Roll chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle. Spread the cooled date mixture on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
- When ready to bake, preheat oven to 375 degrees F. Slice roll into 1/4-inch slices. Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : ServingSize 1 cookie, Calories 140 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 59 mg, Fiber 1 g, Sugar 14 g
DATE NUT PINWHEELS (COOKIES)
This is a recipe from my MIL, which I had the pleasure of trying for the first time this year. She uses black walnuts, but I look forward to making these with walnuts or pecans, since black walnuts aren't available here.
Provided by NavyWifenMom
Categories Dessert
Time 55m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
- In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
- Divide dough into two and roll out.
- Divide date mixture into two even portions and spread evenly on rolled dough.
- Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
- Preheat oven to 425 degrees.
- remove rolls from fridge and remove wax paper.
- Slice with thread or sharp knife into 1/4 inch slices.
- bake 5-8 minutes or until brown on edges.
- Cool on rack and serve.
Nutrition Facts : Calories 321.6, Fat 11.8, SaturatedFat 5.4, Cholesterol 46.8, Sodium 168.7, Carbohydrate 52.3, Fiber 2.4, Sugar 33.6, Protein 4.2
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DATE PINWHEEL COOKIES | HOLIDAY COOKIE RECIPES ...
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Cuisine AmericanTotal Time 1 hrCategory Dessert, SnackCalories 33 per serving
- In another bowl, beat the butter until it is light in color, gradually adding the sugar. Add the egg and vanilla and continue beating the mixture until it is very light and fluffy. Add half the flour beating it in; then add the rest with your hands to form a stiff dough. Refrigerate the dough for one hour before rolling it out to harden it a bit.
- While the dough is cooling in the refrigerator, make the filling: Combine the dates, sugar, and water in a pot. Cook the date and sugar mixture, stirring, over medium heat until it is thick, about five minutes. Remove from the heat and add the nuts and lemon peel. Let it cool before using.
- When the dough and filling have cooled, divide the dough in half. Roll each half into an 8" x 10" rectangle. Spread each rectangle with half of the date nut mixture. Roll each rectangle jelly roll fashion and gently press the end edge to seal. Wrap in foil or waxed paper and refrigerate until firm, preferably overnight, before baking.
DATE NUT PINWHEEL COOKIES - JO COOKS
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4.5/5 (15)Total Time 57 minsCategory Cookies, DessertCalories 142 per serving
- In a saucepan over medium heat, add the chopped dates, 1/2 cup of sugar, water and melted chocolate and stir constantly until mixture is thick and bubbly. Remove from heat and stir in chopped walnuts or pecans.
- In a mixer add butter, brown sugar and mix until light and fluffy. Add eggs and vanilla and beat until thoroughly mixed. Add flour, baking soda and salt and mix well. Refrigerate for about an hour.
- After an hour roll the dough on a floured surface. Spread the date mixture evenly over the dough. Roll the dough jelly-roll style and trim the edges off. Brush off any excess flour. Refrigerate the roll for another half hour.
- With a serrated knife cut into 1/4 inch rolls and place on a greased baking sheet and bake at 350 degrees for 12 minutes or until golden brown.
DATE-NUT PINWHEELS - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 188 per servingTotal Time 2 hrs 45 mins
- For date filling: In small saucepan combine dates, nuts, water, the sugar, and lemon juice; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer until the liquid is absorbed and dates and nuts are spreadable. Transfer to a bowl; let cool to room temperature.
- For dough: In a bowl combine the flour, baking powder, and baking soda. In a large mixing bowl beat butter, brown sugar, and salt with an electric mixer on medium speed about 3 minutes or until the mixture is smooth and creamy, scraping bowl as needed. Add the egg and beat for another minute or until combined. Add dry ingredients all at once, beating on low speed until combined. (You'll have a soft dough that cleans the sides of the bowl.)
- Turn dough out onto a piece of parchment paper, and shape it into a rectangle. Cover with another piece of parchment and roll the dough into a 12×10-inch rectangle. (While rolling, peel paper away from the dough often so it doesn't leave creases.) Slide dough, still between paper, onto a baking sheet and refrigerate at least 2 hours or freeze at least 1 hour.
- To fill and roll: Leave cold dough on the counter about 10 minutes or until it's supple enough to bend without cracking. Peel off the top sheet of parchment from the dough. Flip onto a clean sheet of parchment paper. Peel off remaining sheet of parchment. Position dough so a long side is parallel to you. Spread filling to within 1 inch of top and 1/2 inch of short sides. Starting with long edge closest to you, use the paper to lift and roll the dough into a log, keeping it compact. (The ends will be ragged.) Wrap the log in plastic wrap or waxed paper and refrigerate at least 1 hour.
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- In a large bowl, cream together the butter and brown sugar. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl, then stir in the flour, salt and baking soda.
- Place the dough in a large plastic bag, press it flat, and refrigerate for 1 hour, or until it's firm enough to roll out. This allows the dough to cool more quickly and gives you a head start when it's time to roll out the dough.
- To make the date filling: Combine the dates, sugar, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and boil gently for 15 minutes, or until the mixture has thickened to the consistency of soft jam.
- To make the cranberry filling: Place all of the ingredients except the nuts in a medium saucepan. Cover and cook over medium heat until the mixture comes to a boil.
- To shape the cookies: Divide the dough in half. Working with one half at a time, roll the dough into a 9" x 12", 1/4"-thick rectangle on a lightly floured piece of parchment or waxed paper.
- Using the paper to help you, roll the dough from the long edge into a log. Wrap the dough and chill for several hours, or overnight. (To keep the soft log of dough in shape as it chills, use the cardboard core from a roll of paper towels or wrapping paper, slit lengthwise.
- When you're ready to bake, preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. Remove the dough from the refrigerator and let it rest for 10 minutes, so it won't crack when you cut it.
- Slice each log into 1/3" slices, and place the slices 2" apart on the prepared baking sheets. When slicing the rolled cookies, give the dough a quarter turn after each cut; this will keep a flat spot from developing on the roll as you cut.
- Bake for 8 to 10 minutes, or until the cookies are light brown. Remove from the oven, let them rest on the baking sheet for 3 minutes, then transfer them to a rack to cool.
DATE PINWHEEL COOKIES RECIPE, CHRISTMAS COOKIE RECIPES
From whatscookingamerica.net
Cuisine AmericanCategory DessertServings 48Total Time 1 hr 58 mins
- Preheat oven to 400 degrees F. Lightly grease Cookie Sheets or line with Silicone Baking Mats.
- In a large mixing bowl, using your kitchen mixer on medium speed, combine butter, brown sugar, and granulated sugar together until creamy. Add eggs and beat until mixture is smooth and light yellow in color.
- In a separate bowl, sift the flour, salt, and baking soda together. Add the dry ingredients to the butter mixture, a little at a time until the mixture is creamy.
- On a lightly floured surface and using a lightly-floured rolling pin, roll the dough into an oblong shape approximately 9x13-inches or larger (dough should be about 1/8-inch thick).
- When ready to bake, remove chilled dough from the refrigerator and, using a sharp knife (I found that my serrated bread knife works the best), cut into 1/4-inch cookie slices.
- Place cookie slices on prepared cookie sheets about 1-inch apart and bake approximately 7 to 10 minutes, until light golden brown.
- Remove from oven and remove from cookie sheet onto wire cooling racks. Note: In between baking, extra dough should be returned to the refrigerator to stay firm.
DATE & NUT PINWHEEL COOKIES - WYSE GUIDE
From wyseguide.com
4/5 (25)Total Time 42 minsCategory CookiesCalories 122 per serving
- Chop the pitted dates into small pieces. Put dates in a saucepan along with the water, maple syrup, orange zest, and orange juice. Lightly boil for five minutes until the mixture is thick. Remove from heat and set aside to cool to room temperature. Once cool, stir in chopped walnuts.
- In a mixer, combine the butter, white sugar, and brown sugar. Mix on medium until light and fluffy, 3-4 minutes. Add one egg and mix to combine, 1 minute.
- To the mixer, add the flour, salt, and baking soda. Mix until no dry streaks remain, 1-2 minutes. Put pastry dough in the refrigerator and chill slightly, minimum 1 hour.
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