Date Nut Pinwheels
photo by Donna M.
- Ready In:
- 51mins
- Ingredients:
- 13
- Yields:
-
72 Cookies
ingredients
- 1 (8 ounce) package pitted dates, finely snipped (1 1/3 cups)
- 1⁄3 cup sugar
- 1⁄3 cup water
- 1⁄2 cup finely chopped nuts
- 1⁄2 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla
directions
- 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.
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Reviews
-
These have been my favorite Christmas cookie for years and this recipe is great, especially the tip about refrigerating the rolls in a tall glass. Because the cookies needed to cool for awhile before I could remove them from the baking sheets, I used multiple sheets. My original recipe had come from an old Betty Crocker cookbook, but this one tastes just as good.