Date Pinwheels
Date Pinwheels
Pinwheel cookies are a holiday standard, appearing on plates at cookie exchanges every year. This season, take the classic cookie up a notch by baking them with a decadent date and nut filling.This recipe is from the "Better Homes and Gardens Homemade Cookies Cookbook" (Better Homes & Gardens Books, 1975) and was originally published in The Morning Call.
Prep Time
40
minutes
Cook Time
15
minutes
Servings
36
servings
Total time: 55 minutes
Ingredients
- 1 (8-ounce) package pitted dates, finely snipped
- 1/3 cup granulated sugar
- 1/3 cup water
- 1/2 cup finely chopped nuts
- 1/2 teaspoon vanilla
- 1/2 cup shortening
- 1 cup packed brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Directions
- In small saucepan, combine 1 (8-ounce) package pitted dates (finely snipped), 1/3 cup sugar and 1/3 cup water. Bring to a boil; cook and stir over low heat until thickened, about 4 minutes.
- Remove from heat and stir in 1/2 cup finely chopped nuts and 1/2 teaspoon vanilla. Chill.
- In a large bowl, cream together 1/2 cup shortening and 1 cup packed brown sugar. Beat in 2 eggs and 1/2 teaspoon vanilla.
- In a separate large bowl, combine 2 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt and 1/4 teaspoon ground cinnamon. Stir into the creamed mixture.
- Chill dough for 30 minutes.
- On waxed paper, roll the dough into a 10-by-18-inch rectangle. Spread with the date filling. Roll the rectangle jelly-roll style, beginning at the long side. Pinch edges together to seal. Cut roll in half crosswise. Wrap each roll in waxed paper or clear plastic wrap. Chill thoroughly.
- Preheat oven to 350 F. Grease a cookie sheet.
- Once chilled, carefully cut the rolls into 1/4-inch-thick slices. Place slices on greased cookie sheet. Bake for 8 to 10 minutes, until lightly browned.