Date Pinwheel Cookies

Total Time Prep: 45 min. + chilling Bake: 10 min./batch
Yield about 16 dozen
Test Kitchen Approved
This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • FILLING:
  • 2-1/2 cups chopped dates
  • 1 cup sugar
  • 1 cup water
  • 1 cup finely chopped pecans

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into 4 portions. Refrigerate until chilled.
  2. 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.
  3. On a baking sheet, roll out each portion of dough between 2 sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes.
  4. Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in waxed paper. Refrigerate for 2 hours or until firm.
  5. 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.

Nutrition Facts

1 each: 43 calories, 2g fat (1g saturated fat), 6mg cholesterol, 18mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 0 protein.

This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.—Ms. Lee B. Roberts, Racine, Wisconsin
Recipe Creator

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