Date Pinwheels
Delight in the nostalgic charm of Date Pinwheels, a classic slice-and-bake cookie that combines buttery soft dough with a rich, caramel-like filling made from sweet pitted dates and brown sugar. These eye-catching spiral cookies are not only visually stunning but also packed with natural sweetness and a hint of optional nutty crunch from walnuts or pecans. Perfect for holidays, cookie swaps, or an everyday treat, this recipe features simple ingredients like all-purpose flour, vanilla extract, and baking soda, and includes easy-to-follow instructions for creating the beautiful pinwheel effect. Whether enjoyed fresh or stored for later snacking, these date-filled cookies promise a delightful blend of texture and flavor that is sure to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Pitted dates (chopped)
- 0.5 cup Brown sugar
- 0.5 cup Water
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
In a medium-sized saucepan, combine the chopped dates, brown sugar, and water over medium heat.
Cook and stir the mixture until it thickens and forms a cohesive filling, about 5-7 minutes. Stir in the chopped nuts, if using, and set aside to cool completely.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Divide the cookie dough in half, flatten into two discs, wrap in plastic wrap, and chill in the refrigerator for 1-2 hours or until firm.
On a lightly floured surface, roll out one portion of the chilled dough into a rectangle, about 1/4 inch thick.
Spread half of the cooled date filling evenly over the dough, leaving a small border around the edges.
Carefully roll the dough up tightly, starting from the long side, to form a log. Wrap the log in plastic wrap and repeat with the remaining dough and filling.
Chill the logs in the refrigerator for at least 2 hours or until firm enough to slice.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using a sharp knife, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spaced about 2 inches apart.
Bake for 10-12 minutes or until the edges just begin to turn golden brown.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 629.0 g | 229% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 380.4 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 329 mg | 25% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1910 mg | 41% | |
*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.
