Date Nut Pinwheels
Delight your taste buds with these beautifully swirled Date Nut Pinwheels, a classic cookie recipe that combines old-fashioned charm with rich, indulgent flavors. Tender, buttery dough wraps around a luscious filling of sweet dates and crunchy walnuts, creating the perfect balance of textures and natural sweetness in every bite. With a simple yet elegant pinwheel design, these cookies are as visually impressive as they are delicious—ideal for holidays, afternoon tea, or gifting. The dough is refrigerated to ensure easy rolling and precise slicing, making each cookie picture-perfect. Finish them with a quick bake for a golden, light, and flaky treat that's sure to impress. Perfect for cookie platters or a cozy snack, these Date Nut Pinwheels will be a standout addition to your baking repertoire!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 cup Dates, finely chopped
- 0.5 cups Walnuts, finely chopped
- 0.25 cups Granulated sugar (for filling)
- 0.25 cups Water
Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until well combined. Divide the dough in half, shape each half into a flat rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
While the dough is chilling, prepare the filling by combining the chopped dates, walnuts, granulated sugar (for filling), and water in a small saucepan over medium heat. Cook, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and allow to cool completely.
Once the dough has chilled, roll out one portion of the dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread half of the date and nut filling evenly over the dough.
Starting from one long side, tightly roll the dough into a log. Repeat with the second portion of dough and the remaining filling.
Wrap each log in plastic wrap and refrigerate for at least 4 hours, or overnight, to firm up.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Remove one log of dough from the refrigerator and slice it into 1/4-inch-thick rounds. Place the slices onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough log.
Serve and enjoy your beautiful, swirled Date Nut Pinwheels!
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 17.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
