Best 9 Date Pinwheel Cookies Recipes

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-FILLED PINWHEEL COOKIES

Steps:

• Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool.
• Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy.
• Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften.
• Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8"X10" about ¼ " thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet)
• When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart.
• Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.

DATE-NUT (PINWHEEL) COOKIES

Steps:

• Filling: Combine, mix, and cook ingredients listed for filling over medium heat in pot until sugar melts and mixture achieves consistency of a paste. Let it cool. (Put it in an airtight container in refrigerator until the dough is ready to receive this filling spread on top. Take it out in time to let it warm up and become more spreadable. You may want to heat it briefly in a microwave if it is too cold, but don't let it reach much more than room temperature. No microwave in my childhood, so this is a new possibility.) For Dough: Cream butter and all sugar (white and brown). Add beaten eggs to creamed mixture. Mix all dry ingredients thoroughly, and gradually mix into combination of butter, sugar, and eggs. Divide dough into 4 or 5 sections, wrap in plastic or place in sealed containers, and chill well (in refrigerator, typically overnight per my dear old mom's activities in my childhood). Roll out each dough segment into an oblong length, perhaps 1/8 inch thick (or so), as I recall. (My mother used plastic wrap with flour dusted on it to receive the dough and to roll it out.) Preparing the Cookies Using Rolled Dough and Filling and Baking: Preheat oven to 375 degrees F. Spread filling on top of length of rolled, flat dough (some five inches by 24 to 30 inches, as I recall). This rolled dough length should be ROUGHLY five inches wide and much longer. When the filling is on top of the dough, roll the dough into a spiral of dough and filling. The roughly five inch wide direction is the direction of the roll, and the result should be a long tube of rolled dough. Cut these into 1/2 inch wide lengths (which should look like spirals of dough and filling), and place on a greased cookie sheet. Bake the cookies in preheated 375 degree F oven for ten or fifteen minutes. (Check them at ten, and adjust the time for what works with your pans and oven.)

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.

ORANGE DATE PINWHEEL COOKIES

Steps:

• In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
• Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
• Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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 PINWHEEL COOKIES BY GRAMMIE MAE

Steps:

• In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
• When the dates are completely soft, stir in flour and vanilla.
• Stir well and remove from heat.
• Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
• Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
• Gradually add dry ingredients to creamed mixture.
• Beat until just blended.
• Divide dough into three equal portions.
• Wrap in waxed paper and chill until easy to handle.
• Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
• Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
• Starting with the 12 inch side, lift edge of waxed paper.
• Peel paper off as dough is rolled, jelly-roll fashion.
• Repeat with remaining portions and filling.
• Wrap rolls in waxed paper and refrigerate for several hours or overnight.
• (Or freeze for later use) Preheat oven to 350°.
• Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
• Bake for 10 to 12 minutes; cool on racks.

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.

DATE PINWHEEL COOKIES

Steps:

• DOUGH: Cream butter and sugar together. Blend in eggs, then add the dry ingredients. Refrigerate for 1 hour. Divide into 2 parts. Roll each portion into a 1/4" thick rectangle. FILLING: Cook all ingredients together, adding nuts last. Cool, then spread on dough. Roll in jelly roll fashion. Refrigerate rolls for 2 hours, then slice and bake on a greased pan. Allow cookies to cool for a few minutes, then remove them before they harden and stick to the pan.