Date Pin Cookies Food

DATE PINWHEEL COOKIES

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.

DATE NUT PINWHEEL COOKIES I

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.

DATE PINWHEEL COOKIES

Steps:

• Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.
• Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.
• To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment or waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment or waxed paper.
• Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment or waxed paper or plastic wrap. Chill for 4 to 48 hours.
• Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.

DATE NUT PINWHEEL COOKIES II

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.

DATE FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
• Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
• On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
• Bake 15 minutes in the preheated oven, or until browned.

DATE AND NUT COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
• In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

DATE PINWHEELS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

DATE-FILLED PINWHEELS

Steps:

• In a large saucepan, combine dates, sugar and water. Cook and stir over medium heat 10 minutes until very soft. Add pecans; cool. In a large bowl, cream shortening and brown sugar. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., On a lightly floured surface, roll out dough into an 8-in. square. Spread with date mixture; roll up jelly-roll style. Wrap in waxed paper. Refrigerate 4 hours or until firm., Preheat oven to 400°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.

DATE PIN COOKIES

Steps:

• Preheat oven to 350°F.
• In a saucepan, cook dates, sugar and water. Add vanilla. Stir. Let cool.
• Meanwhile, in a bowl, sift all dry ingredients to make the dough.
• Cut the shortening in small pieces. Add to dry ingredients. Knead with hands, without bringing it homogeneous. Incorporate eggs to the mixture. Let rest 30 minutes.
• Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better).
• Spread the cool filling on the dough. Roll. Cut in slices of 1/2 inch thick. Put on a baking sheet. Cook in the oven for about 10 minutes.

DATE-NUT PINWHEELS

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.

GRANDMA'S DATE FILLED COOKIES

Steps:

• Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
• Mix together the shortening, sugar, and eggs.
• Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
• Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
• Chill dough for at least 1 to 2 hours.
• Roll out dough in thin layers in small batches and cut with round cookie cutter.
• Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
• Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.

ORANGE DATE PINWHEEL COOKIES

Steps:

• In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. 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.
• 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.
• 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.
• 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.
• 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.

DATE-FILLED PINWHEEL COOKIES

Steps:

• Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool.
• Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy.
• Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften.
• Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8"X10" about ¼ " thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet)
• When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart.
• Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.

ROLLED, DATE-FILLED COOKIES

Steps:

• Make the date filling by heating the ingredients in a saucepan until thick, stirring the entire time to prevent scorching.
• Mix the dough ingredients in the order given and divide into two balls. Roll out each ball to 1/2 inch thick. Spread with the date filling and roll up like a jelly roll. Put the rolls in the refrigerator overnight or for at least several hours.
• Heat oven to 350 degrees. Working with one roll at a time, slice 1/4" to 1/2" slices and place on a greased baking sheet.
• Bake 12 - 15 minutes until cookies are a light golden brown. Cool on cookie sheets for several minutes, then move to racks to cool completely.

DATE NUT PINWHEELS

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.