Date Pinwheel Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch
Yield 4 dozen
Test Kitchen Approved
A delightful nut-and-date filling swirls through these sweet, buttery date pinwheel cookies. Enjoy them during the holidays or as a treat with coffee.

Ingredients

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

Directions

  1. In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill.
  2. For dough, cream butter and sugars in a bowl. Add eggs, 1 at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
  3. On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap securely in waxed paper; chill overnight.
  4. Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts

1 cookie: 160 calories, 6g fat (3g saturated fat), 22mg cholesterol, 105mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.

My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana
Recipe Creator

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