DATE-NUT PINWHEELS
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 9 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
DATE PINWHEELS
This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.-Ms. Lee B. Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 16 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
DATE-WALNUT PINWHEELS
Every time someone drops in for coffee, I bake up a batch of these fruit and nut pastries-I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
DATE NUT PINWHEEL COOKIES II
This recipe makes three rolls of dough, which can be frozen until ready to bake.
Provided by Christy McCuiston
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 60
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.1 g, Cholesterol 17.4 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 47.8 mg, Sugar 11.3 g
DATE-FILLED PINWHEEL COOKIES
Make ahead freezer rolled cookies, This is an old family recipe of my Grandmother's. It has beenTHE Holiday cookie all of my life. It's the only one my (now grown) kids ask for each year in their Christmas package. They went to Iraq one year. They keep well, travel well but that's not the very best thing about these cookies. You can have them ready to go and served warm for party occasions, in no time at all. Wow your friends. Most of the work takes place ahead of time.
Provided by Desertfanny
Categories Dessert
Time 1h12m
Yield 36 cookies, 8 serving(s)
Number Of Ingredients 10
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 I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g
DATE NUT PINWHEEL COOKIES
This recipe came out of my old McCall's Cookbook. It is out of print, unfortunately, because it rivalled even the old standby Betty Crocker as the best all-round. When my girls got married, each one got a McCall's Cookbook (which I had to buy from a used book store). Tradition lives in the Reynolds family! These cookies are really tasty, and I think you will love them.
Provided by Chris Reynolds
Categories Dessert
Time 40m
Yield 5 dozen
Number Of Ingredients 15
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 PINWHEELS
A family recipe as far as I know, and my father's very favorite cookie by far. They freeze well and actually keep quite a long time in an airtight container at room temp - if they don't all disappear first. ;o) A bit of work, but differently delicious and makes a LOT! Prep time does not include chilling dough.
Provided by winkki
Categories Dessert
Time 40m
Yield 20 dozen
Number Of Ingredients 11
Steps:
- For Filling: Cook together dates, sugar, water for 10 min or until thick.
- When cool, add nuts.
- For Dough: Cream shortening and brown sugar.
- Add eggs; mix well.
- Sift dry ingredients together& combine with egg mixture; mix well.
- Divide dough into 4 parts; roll each 1/4" thick.
- Spread each with 1/4 of filling, roll up like a jelly roll.
- Cover the four'logs' and chill several hours.
- Slice 1/4" thick for each pinwheel.
- Bake 8-10 min.
- at 375.
Nutrition Facts : Calories 405.4, Fat 14.8, SaturatedFat 3.3, Cholesterol 31.7, Sodium 187.1, Carbohydrate 65.7, Fiber 2.8, Sugar 42.9, Protein 5.2
DATE NUT PINWHEELS
Crisp brown sugar cookies spiraled with date filling. My MIL used to make these, now the tradition has fallen to me. The rolls freeze beautifully, and it's easy to cut just a few for a quick snack. Prep time includes chilling.
Provided by Shaye
Categories Dessert
Time 51m
Yield 72 Cookies
Number Of Ingredients 13
Steps:
- For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
- Cook an stir over low heat for 1 to 2 minutes or till thick.
- Remove from the heat.
- Stir in nuts and 1/2 teaspoon vanilla.
- Cool thoroughly.
- Meanwhile, combine flour, baking soda, salt and cinnamon.
- In a large mixing bowl beat shortening for 30 seconds.
- Add brown sugar and beat until fluffy.
- Add egg and 1/2 teaspoon vanilla and beat well.
- Add flour mixture and beat until well mixed, stirring in last portion by hand.
- Cover and chill about 30 minutes or until easy to handle.
- On waxed paper roll dough into an 18x10 inch rectangle.
- Spread filling to within 1/2 inch of edges.
- Roll up jelly roll style, beginning at long side.
- Pinch edge to seal.
- Cut roll in half cross wise.
- Wrap rolls and chill for several hours or overnight.
- (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
- Place on a lightly greased cookie sheet.
- Bake in a 350 oven for 10-12 minutes or until done.
- Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
Nutrition Facts : Calories 56, Fat 2, SaturatedFat 0.5, Cholesterol 2.9, Sodium 25.5, Carbohydrate 9.2, Fiber 0.4, Sugar 5.9, Protein 0.7
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DATE PINWHEEL COOKIES | VALERIE'S KITCHEN
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5/5 (54)Total Time 1 hr 32 minsCategory DessertCalories 140 per serving
- 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.
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