Best 7 Apple Date Swirl Cookies Recipes

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 SWIRL COOKIES

Steps:

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one 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. , 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 in plastic; chill overnight. , 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.

SUGAR SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!

DATE PINWHEEL SWIRL COOKIES

Steps:

• 1. Combine dates, water, white sugar, and chopped nuts cook them until thick on a low heat.
• 2. In a separate bowl Cream the shortening, then brown sugar, gradually add the eggs.
• 3. Shift the flour, soda, salt then add to other ingradients.
• 4. Chill thoroughly then roll dough out to about 1/4 inch thick. Spread the filling roll into a jelly roll shape. chill overnight. cut into think slices bake at 400 degrees for 10 minutes.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter with electric mixer; add sugar and cream together until fluffy.
• Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended.
• Mix in 1/2 of the flour with electric mixer until well blended.
• Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more.
• Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots).
• Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon.
• Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes.

ANISE-SCENTED FIG AND DATE SWIRLS

Steps:

• Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
• Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
• Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
• Preheat oven to 350°F.
• Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

FILLED DATE SWIRL COOKIES

Steps:

• I make the filling first so it can cool.
• Mix sugar and flour in medium saucepan, pour in boiling water while stiring with a wisk.
• Add nuts and dates and vanilla.
• Cook til thick-not more than a minute.
• Put to cool.
• Begin cookie dough by creaming softened butter with brown sugar add eggs and remaining ingredients.
• Dough will form large ball divide in half and roll out: spread with half the date-nut filling.
• Roll like jelly roll.
• Do same to second half.
• And put in fridge to chill at least 2 hours.
• The better you chill the dough the firmer your cookies will be.
• Bake in preheated 325 degree oven about 20 min.