Side Pannel
Old Fashioned Date Pinwheels
Old Fashioned Date Pinwheels
- Recipe Submitted by maryjosh on 03/05/2018
Ingredients List
- For the Cookie Dough:
- ½ cup butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 egg
- 2 cups all-purpose flour
- ¼ teaspoon cinnamon
- ½ teaspoon soda
- ¼ teaspoon salt
- For the Date Filling:
- ¾ cup finely chopped pitted dates
- ½ cup water
- 1/3 cup sugar
- 1/3 cup finely chopped pecans
Directions
To Make the Dough:
In a medium bowl whisk together flour, cinnamon, soda and salt.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and beat well to combine.
Sift flour mixture into the bowl of the stand mixer and mix on low speed just until combined.
Wrap the dough in plastic wrap. It will help you roll out the dough later if you shape it into a rectangle.
To Make the Date Filing:
In a small saucepan cook dates and water until dates are soft. Add sugar and cook until thickened. Stir in pecans. Cool to lukewarm.
To Assemble & Bake:
Divide the dough into thirds. On a lightly floured surface roll out 1/3 of the dough into a rectangle 7 inches by 11 inches. Cover with 1/3 of the date filling.
Starting with the short end (for larger cookies) or the long edge (for smaller cookies) gently but tightly roll up the dough. Wrap in wax paper and refrigerate until firm (several hours or overnight). Repeat with remaining dough.
When ready to bake preheat oven to 375° (190°C). Cut ¼ inch slices of the roll and place ½ inch apart on a parchment lined baking sheet. They don’t really spread.
Bake 8-10 minutes or until the edges are lightly browned.
In a medium bowl whisk together flour, cinnamon, soda and salt.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and beat well to combine.
Sift flour mixture into the bowl of the stand mixer and mix on low speed just until combined.
Wrap the dough in plastic wrap. It will help you roll out the dough later if you shape it into a rectangle.
To Make the Date Filing:
In a small saucepan cook dates and water until dates are soft. Add sugar and cook until thickened. Stir in pecans. Cool to lukewarm.
To Assemble & Bake:
Divide the dough into thirds. On a lightly floured surface roll out 1/3 of the dough into a rectangle 7 inches by 11 inches. Cover with 1/3 of the date filling.
Starting with the short end (for larger cookies) or the long edge (for smaller cookies) gently but tightly roll up the dough. Wrap in wax paper and refrigerate until firm (several hours or overnight). Repeat with remaining dough.
When ready to bake preheat oven to 375° (190°C). Cut ¼ inch slices of the roll and place ½ inch apart on a parchment lined baking sheet. They don’t really spread.
Bake 8-10 minutes or until the edges are lightly browned.
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