Best 9 Date Nut Pinwheel Cookies I Recipes

DATE-NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely., Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

DATE PINWHEEL COOKIES

Steps:

• Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
• In a large mixing bowl, using a hand mixer, cream the butter with remaining 1/2 cup granulated sugar and 1/2 cup brown sugar. Mix on medium speed for a minute or two. Add the egg and vanilla and continue mixing until well incorporated.
• Add the dry ingredients to the butter mixture and stir with a spoon until combined. Using clean hands, work the dough until it holds together in a ball. Wrap the ball of dough in plastic wrap and refrigerate for an hour.
• Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. When the dates have cooked down and the mixture is paste like, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.
• Roll chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle. Spread the cooled date mixture on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
• When ready to bake, preheat oven to 375 degrees F. Slice roll into 1/4-inch slices. Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
• Store in an airtight container.

DATE PINWHEEL COOKIES

Steps:

• Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.
• Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.
• To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment or waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment or waxed paper.
• Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment or waxed paper or plastic wrap. Chill for 4 to 48 hours.
• Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.

DATE NUT PINWHEEL COOKIES II

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

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 NUT PINWHEEL COOKIES I

Steps:

• Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
• Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
• Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
• Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
• Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

DATE NUT PINWHEEL COOKIES

Steps:

• Sift together flour, baking powder, salt, and spices. Set aside.
• Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
• Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
• Meanwhile, make filling. In a small saucepan, add dates, sugar, and water. Cook until mixture thickens, about 5 minutes. Mix in peel and nuts. Cool.
• Divide cookie dough in half. Roll 1/2 into 8x10 rectangle. Spread 1/2 of filling over rolled dough. Beginning at long end, roll dough, jelly roll fashion, and wrap in plastic. Repeat with other half of dough. Refrigerate both rolls several hours or overnight.
• With a thin, sharp knife, slice cookies into 1/4" slices. Place on cookie pan lined with parchment paper. Bake at 375F for 8-10 minutes.
• ORANGE-FIG cookies: Make filling of 1-1/4 C figs, 1/4 C sugar, 3/4 C water. Cook approximately 10 minutes, then add 1 tbsp orange peel and 1/2 C finely chopped walnuts. Proceed as above using orange-fig filling instead of date filling.

DATE NUT PINWHEELS (COOKIES)

Steps:

• In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
• In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
• Divide dough into two and roll out.
• Divide date mixture into two even portions and spread evenly on rolled dough.
• Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
• Preheat oven to 425 degrees.
• remove rolls from fridge and remove wax paper.
• Slice with thread or sharp knife into 1/4 inch slices.
• bake 5-8 minutes or until brown on edges.
• Cool on rack and serve.

SHIRLEY'S DATE NUT PINWHEELS - CHRISTMAS

Steps:

• Date Filling:.
• Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
• Add nuts to mixture, mix, and let cool. Set aside.
• Cookie Dough:.
• Cream shortening and add brown sugar gradually.
• Add eggs, and beat well. Add to the other ingredients, and mix.
• Divide into 2 parts, and make 2 round balls.
• Chill for 1 hr., or until ready to bake.
• Preheat oven to 375.
• Make 4 balls from the 2 lg. balls of dough.
• Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
• Roll into logs.
• Cut into slices 1/4" thick, and place on greased cookie sheet.
• Bake in 375 oven for 10-12 minutes.
• Cool on cookie racks and store in a plastic container with lid, or a cookie tin.