Date Nut Pinwheels
For as long as I can remember, these Date Nut Pinwheel Cookies have been a cherished part of my family’s holiday season. They were my late father’s favorite, and every time I bake or enjoy one I’m instantly transported back to those special moments we shared in the kitchen—chopping dates and walnuts side by side, rolling out the dough and filling the house with the warm, comforting aroma of Christmas. These cookies aren’t just a dessert, they’re a piece of my heart, a delicious reminder of love, family and the timeless joy of holiday baking.
Ingredients
- Dough:
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shortening
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- Filling:
- 1 cup pitted, chopped dates
- ½ cup water
- ½ cup sugar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, combine flour, baking soda and salt; set aside.
- In a stand mixer on medium speed, cream together shortening and brown sugar, 1–2 minutes. Add egg and vanilla and continue mixing until well incorporated, scraping down the sides as needed.
- Remove bowl from stand mixer. Add dry ingredients to wet ingredients; stir with spoon until combined. Wrap dough in plastic wrap and refrigerate for 1 hour or overnight.
- Meanwhile, place chopped dates, sugar and water in a small saucepan over medium heat. Bring mixture to a boil, then reduce to a low simmer for 5 minutes, stirring occasionally. When dates have cooked to a paste-like consistency, incorporate chopped nuts and remove pan from heat. Set aside to cool.
- On a lightly floured piece of wax paper, roll chilled dough into a rectangle. Spread cooled date mixture on dough to within about ½ inch of edges.
- Starting at a long end, carefully roll dough into a log. Wrap rolled dough in wax paper and refrigerate for at least an hour or overnight.
- Using sharp knife, slice roll into ¼-inch slices, place on lightly greased baking sheets and bake for 10–12 minutes.
- Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
