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–+ servings

Date Pinwheel Cookies

Avatar photoRhonda Cawthorn
Pinwheel cookies are fun for everybody, but Date Pinwheel Cookies? They're just downright delicious fun.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 pinch of kosher salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar divided
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pitted dates chopped (about 8 ounces)
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped pecans

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, cream the softened butter, 1/2 cup granulated sugar, and light brown sugar until smooth. Beat in the egg and vanilla extract until well mixed. Stir in the dry ingredients until the dough comes together. Wrap the dough in plastic and chill it in the refrigerator for 1 hour.
  • Meanwhile, in a small saucepan, combine the chopped dates, remaining 1/4 cup granulated sugar, and water. Bring to a boil over medium heat, then lower the heat and simmer for about 5 minutes until the mixture thickens into a paste. Stir in the cinnamon and chopped pecans and let the filling cool completely.
  • On a lightly floured surface, roll out the chilled dough into a 12 x 9-inch rectangle. Spread the cooled date and nut filling evenly over the dough, leaving a 1/2-inch border along all edges. Starting at one of the long sides, carefully roll the dough into a tight log (be gentle, as the dough will be soft and fragile). Wrap the log in wax paper and refrigerate for at least another hour or overnight to firm up.
  • When ready to bake, preheat your oven to 375°F, and slice the chilled log into 1/4-inch thick rounds. Place the slices about 1 inch apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes until the edges are lightly browned. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 29mgFiber: 1g
Keyword Date Pinwheel Cookies
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