cut up 1/2 cup water 1/2 cup sugar 1 Tablespoon lemon juice 1/4 cup chopped nuts COOKIE DOUGH: 1 cup butter :
room temperature 2 cups packed brown sugar 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 4 cups all purpose flour -- sifted 1 teaspoon baking soda 1 teaspoon salt Mix together all filling ingredients in small saucepan; cook over medium/low heat until dates are soft. Cool; set aside. Make dough by creaming together butter and sugar in large bowl until light and fluffy. Add eggs; beat well. Add lemon juice and vanilla; stir. Sift flour; add baking soda and salt. Sift again. Add to creamed mixture; mix well. (Mixture will be somewhat soft.) Divide dough in half; place on well-floured surface. Roll each out into rectangles about 1/2 inch thick. Spread evenly with filling. Roll up as for jelly roll. Cover with plastic wrap. Slice 1/8 to 1/4 thick with sharp knife. Place on greased cookie sheets. Bake at 400 for about 12 minutes or until golden brown. Cool on a wire rack. (Cookies freeze well.) Yield 4-5 dozen.
How To make Date Nut Pinwheels's Videos
Date Nut Cookies
Soft cookies with dates and walnuts.
Date Pinwheel cookies
Easy rollup of Date Pinwheel cookies
Pinwheel cookies with Dates & pecan filled
Dates and pecan filled pinwheel cookies
If you have any questions, please comment in comments box or email me at allthingsnice21@yahoo.com
#pinwheelcookies #cookies #cookierecipe
Spiced Date Pinwheel Cookies
Spiced Date Pinwheel Holiday Cookies are a must-have for the holiday season.
Get the Recipe: Try Mariani Dried Fruits: For More Recipes Visit:
Spiced Date Pinwheel Holiday Cookies
Preparation Time: About 3 hours Servings Per Recipe: Makes 3 dozen Product: Mariani Dates
Ingredients: 1 cup butter, melted 1 ⅔ cups packed brown sugar 3 eggs 1 teaspoon vanilla extract 3 ¾ cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda
Filling: 3 cups Organic by Mariani Dates, chopped 1 cup granulated sugar ½ teaspoon cinnamon ¼ teaspoon ginger, ground 1 cup water 1 cup pecans, finely chopped 1 cup walnuts, finely chopped
Directions: 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, salt and baking soda. Gradually add to creamed mixture, stirring frequently. Set aside in refrigerator to chill. 2. In a saucepan, bring dates, sugar, cinnamon, ginger and water to a boil. Reduce heat to a gentle simmer. About 15 minutes. Let cool and stir in nuts. Set aside. 3. Divide cookie dough into four, equal sections. Roll out each portion between two sheets of wax paper into a 12x9 rectangle. Refrigerate for at least 30 minutes. 4. Remove waxed paper and spread date mixture on each section. One by one, roll dough starting from the longer side. Wrap in plastic and refrigerate until firm. About 1.5 hours. Unwrap dough and cut into slices. Place on a baking sheet lined with parchment paper and bake at 350°F for 20 minutes. Remove and cool on wire racks. Enjoy warm and store at room temperature.