pinwheel date cookies recipe

Written ByJenny Smyth Posted on
pinwheel date cookies recipe
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The Best pinwheel date cookies recipe

I’m so excited to share with you one of my favorite cookie recipes – pinwheel date cookies. I’ve been making these for years, and they’re always a hit with my family and friends.

The combination of sweet dates, crunchy nuts, and tender cookies is just perfect. I love how easy they are to make and how versatile they are – perfect for snacking on the go or as a sweet treat for a family gathering.

Plus, the best part is that they’re relatively healthy, making them a guilt-free indulgence. The recipe originated from my grandmother’s cookbook, and I’ve tweaked it over the years to make it my own.

I’ve shared it with countless friends and family members, and everyone raves about it. My kids love helping me roll out the dough and creating the pinwheel design – it’s a fun activity that we can all enjoy together.

The end result is always beautiful and delicious. And let’s not forget the health benefits – dates are packed with fiber, potassium, and antioxidants, making them a nutritious addition to our diets.

With this recipe, you’ll have a batch of delicious pinwheel date cookies in no time.

Pinwheel Date Cookies

Pinwheel Date Cookies

4.8 from 1316 votes

Buttery shortbread spirals filled with a sweet and sticky date paste. These classic cookies are perfect for holiday baking or an everyday treat.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hours 42 mins
Servings: 36Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt

For the Date Filling

1 1/2 cups pitted dates, chopped
1/2 cup water
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Make the date filling: In a medium saucepan, combine the chopped dates, water, and sugar.
2Cook over medium heat, stirring frequently, until the dates are very soft and the mixture thickens, about 5 to 7 minutes.
3Remove the date mixture from heat and stir in the lemon juice and vanilla.
4Let cool slightly, then puree in a food processor or with an immersion blender until smooth.
5Set aside to cool completely.
6Make the dough: In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
7Beat in the egg and vanilla until well combined.
8In a separate bowl, whisk together the flour and salt.
9Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms.
10Do not overmix.
11Divide the dough in half.
12On a lightly floured surface, roll each half into a 10×8 inch rectangle, about 1/4 inch thick.
13Spread half of the cooled date filling evenly over each rectangle, leaving a 1/2 inch border on one long edge.
14Starting from the long edge with filling, tightly roll each rectangle into a log, pinching the unfilled edge to seal.
15Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
16Preheat oven to 375°F.
17Line baking sheets with parchment paper.
18Unwrap the chilled logs and cut into 1/4 inch thick slices.
19Place slices 1 inch apart on prepared baking sheets.
20Bake for 10 to 12 minutes, or until the edges are lightly golden.
21The centers will still be pale.
22Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Medium saucepan
Food processor or immersion blender
Electric mixer or stand mixer
Large bowl
Plastic wrap
Baking sheets
Parchment paper
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 20mg🧂Sodium: 50mg🌾Total Carbs: 17g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 1g

📝Notes

For cleaner slices, chill the logs thoroughly. You can also freeze the wrapped logs for up to 3 months; slice and bake directly from frozen, adding 1 to 2 minutes to the baking time.

Watch Video Of How Pinwheel Date Cookies Works

These pinwheel date cookies are perfect for any occasion – whether it’s a family gathering, potluck dinner, or just a snacky day at home.

They’re easy to make ahead of time and store well for up to 5 days or freeze for later use.

Plus, they’re relatively healthy compared to other baked goods – so you can feel good about indulging in these tasty treats.

❓ Frequently Asked Questions About Pinwheel Date Cookies

Q1: What type of nuts can I use in this recipe?

You can use any type of nut you like, but I prefer using walnuts or pecans for their rich flavor and crunchy texture.

Q2: Can I substitute the dates with another fruit?

While you can use other fruits like raisins or apricots, dates provide a unique sweetness and chewiness that’s hard to replicate.

Q3: How do I store leftover cookies?

Store them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Q4: Can I make these cookies vegan?

You can replace the eggs with flax or chia eggs and use vegan butter instead of regular butter.

Q5: What’s the best way to roll out the dough?

Use a lightly floured surface or parchment paper to prevent sticking and ensure smooth rolling.

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