date pinwheels

Authorali
DifficultyBeginner

Description:
Grandma’s Old-Fashioned Date Pinwheels Icebox Cookies came down to me from my Grandma, Irene, my Mom’s Mom. Of all the cookies we had at Christmas, these were hands down my favorite. Now admittedly way back then (I was born in the ’50s,) cookies just weren’t what they are today, but these stand the test of time. This is a great recipe for a delicious cookie to serve at the end of any meal. The dates have such a wonderful flavor.
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.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 One cup butter, softened
 2 cups packed brown sugar
 3 large eggs
 1 tsp vanilla extract
 4 cups all-purpose flour
 ½ tsp salt
 ½ tsp baking soda
 Filling:
 2 ½ cups chopped Rabbi dates
 One cup sugar
 One cup water
 One cup finely chopped pecans
1

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.

2

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.

3

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.

4

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.

5

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.

Ingredients

 One cup butter, softened
 2 cups packed brown sugar
 3 large eggs
 1 tsp vanilla extract
 4 cups all-purpose flour
 ½ tsp salt
 ½ tsp baking soda
 Filling:
 2 ½ cups chopped Rabbi dates
 One cup sugar
 One cup water
 One cup finely chopped pecans

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

date pinwheels

Leave a Reply

Your email address will not be published.