Date and Nut Pinwheel Cookies

These date and nut pinwheel cookies feature buttery brown sugar dough rolled around a sweet date and pecan filling for a tasty, slice-and-bake treat.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 123 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 cup butter (at room temperature)
• 8 ounces dates, pitted and chopped
• 1 cup finely chopped pecans
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup water
• 4.5 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.

Step 2

Cream butter and brown sugar in a mixing bowl until smooth, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Stir in vanilla. Whisk cinnamon, salt, baking soda, and flour together in a separate bowl until evenly blended. Gradually stir flour mixture into the egg mixture until dough forms.

Step 3

Divide dough into three equal portions. Place each on a square of waxed paper, wrap, and refrigerate until firm, about 1 hour.

Step 4

Meanwhile, make the filling: Combine dates, pecans, water, and white sugar in a saucepan over low heat. Cook and stir until thick and paste-like, about 5 minutes. Let cool slightly.

Step 5

Roll one portion of dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread one-third of the filling evenly over dough. Roll up to form a log. Repeat with remaining dough and filling. Refrigerate until firm, about 1 hour.

Step 6

Cut logs into 1/4-inch slices using a sharp serrated knife. Arrange slices on prepared baking sheets, spacing 1 inch apart.

Step 7

Bake in preheated oven until set and lightly browned, about 15 minutes. Cool cookies on racks until firm.