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Date Pinwheel Cookies

S

December 8, 2012 24 Comments

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The way my mom recorded her recipes was nearly the opposite of the way that I do here. She kept her recipe cards, magazine and newspaper clippings, and handwritten notes in a big photo album. Her notes were to herself, as I’m sure she never realized how valuable these recipes would become to us one day. She didn’t include what was obvious to her. She didn’t need to remind herself of the order to mix ingredients together, what thickness to roll the dough out, or to what consistency to cook things. She had all of that in her head. But the big stuff is there and as a woman who has now been cooking and baking for more than a few years, I can easily fill in those blanks and create the dishes that she did. Of course, they will never seem quite the same because nobody could do what Mom could do in the kitchen, but they’re darn close.

This recipe is from her old album. They are one of the many cookies she would make at Christmas but I honestly didn’t have a strong memory of them, until I pulled a batch out of the oven and popped one in my mouth. It’s funny how the taste of something can evoke such strong memories. The flavor of this cookie takes me back to our small living room, filled with Christmas lights, Mom is in the kitchen and the entire house smells of Christmas cookies. They are absolutely delightful and I’m so glad that I pulled this recipe out from all of the others and gave it a try.

I started out collecting and recording my recipes just like my mom.  I have my own old, worn photo album full of recipes, the best of which  I am slowly pulling out and recording here on my blog. Being the mother of sons, most of whom are very happy to consume the food I put in front of them, but not necessarily excited about the process of how it is created, I include a lot more detail than Mom did.  Thus, the reasoning behind the step-by-step.  For those who don’t cook, reading through a recipe with steps they are unfamiliar with can be intimidating, but viewing the steps takes away the unknown, and hopefully inspires confidence that “hey, I can handle this”.

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So, let’s get to work on my momma’s Date Pinwheel Cookies.

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The grocery list – 1 (8 ounce) package fresh dates, all-purpose flour, granulated sugar, pure vanilla extract, baking soda, salt, butter, light brown sugar, pecans or walnuts, and an egg.

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Combine the flour, baking soda, and salt together in a small mixing bowl.

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In a large mixing bowl, using a hand mixer, cream the softened butter with the remaining granulated sugar and the brown sugar for a minute or two. Add the egg and vanilla.

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Continue to mix with the hand mixer until the egg is well incorporated. You’re done with the hand mixer now so go grab a wooden spoon.

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Add the dry ingredients, all at once. Just dump it all right in.

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Now, work the dry ingredients into the wet ingredients with your wooden spoon.

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You’re probably thinking “this is too dry, it will never work!” but fear not, it will seem a little dry.

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Once you’ve worked the dough together the best you can with the wooden spoon, throw the spoon out the window, or in the sink, and reach in with your clean hands and work the dough together. It will form together into a ball once you start working it with your warm little hands.

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Wrap your ball of dough in plastic wrap and place it in the refrigerator for about an hour.

While the dough is chillaxing in the fridge, let’s move on with the date filling.

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Mom’s recipe called for an 8 ounce package of fresh dates. I had a much larger container  so I just chopped up enough to measure about 1 cup, or a little more.

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Place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring the mixture to a boil then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.

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Add the chopped nuts when date mixture has cooked down and is paste like. I went with pecans which my husband thought made them taste like little pecan pies. Walnuts are a good choice too, so use what you have. Remove the pan from the heat and set it aside to cool.

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Place a piece of wax paper on a cutting board and sprinkle some flour over it. Once the dough has had it’s hour of rest in the fridge, place it on the floured wax paper.

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Roll it out with a rolling pin into the shape of a rectangle until it is approximately 12″ x 8″. Don’t worry if the shape is perfect, we’ll fix that next.

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Use your hands to square up the edges so you have a nicely shaped, evenly rolled out, rectangle. Hey, this thing is really coming together!

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Spoon the cooled date filling right on to the center of the dough.

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Spread the filling out, leaving about a 1/2″ border all the way around.

Yum, right?

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Time to roll it all up. Situate the board so the long edge is facing you. Use the wax paper to help you get it started.

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Fold the dough over with the help of the wax paper.

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Pull the wax paper away and continue to roll the dough up, jelly roll style.

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I know, it doesn’t look perfect, and that’s fine. It’s all going to work out in the end.

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Wrap the rolled dough in the wax paper and it goes back to the fridge again for at least an hour or even overnight if you’ve got better things to do than bake cookies. Wait, what’s better than baking cookies?

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When you’re good and ready to bake them up, remove the roll from the fridge and place it on a cutting board.

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Slice it up. They slices should be about 1/4″ or so. See those end pieces? They may not be pretty but they’re delicious and they’re all mine as soon as these come out of the oven.

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Place the slices on parchment paper lined baking sheets. They may not be shaped perfectly so use your hands to round them out so they’ll be nice and pretty after they bake.

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And, that’s it. Pop them in the oven at 375 degrees for 10 to 12 minutes.

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Let them cool on the baking sheets for only a minute or two and then transfer to wire racks to cool completely.

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I hope you try them and enjoy them this holiday season.

Thanks Mom.

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Date Pinwheel Cookies

Servings 2 -1/2 dozen
Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
Print

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 8 ounce package fresh dates, chopped (approximately 1 cup)
  • 3/4 cup granulated sugar divided
  • 1/2 cup water
  • 1 cup chopped pecans or walnuts

Instructions

  1. Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
  2. In a large mixing bowl, using a hand mixer, cream the butter with remaining 1/2 cup granulated sugar and 1/2 cup brown sugar. Mix on medium speed for a minute or two. Add the egg and vanilla and continue mixing until well incorporated.
  3. Add the dry ingredients to the butter mixture and stir with a spoon until combined. Using clean hands, work the dough until it holds together in a ball. Wrap the ball of dough in plastic wrap and refrigerate for an hour.
  4. Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. When the dates have cooked down and the mixture is paste like, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.
  5. Roll chilled dough out on a lightly floured piece of wax paper to a 12" x 8" rectangle. Spread the cooled date mixture on the dough to within about 1/2" of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
  6. When ready to bake, preheat oven to 375 degrees. Slice roll into 1/4" slices. Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
  7. Store in an airtight container.

Categories: Cookies, Dessert, Recipe

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Reader Interactions

Latest Comments
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  1. Anita at Hungry Couple says

    December 8, 2012 at 10:43 pm

    These look so good!!

    Reply
  2. Nami | Just One Cookbook says

    December 9, 2012 at 1:17 am

    Looks so delicious and you make it so easy too. Your pinwheel cookies have perfect swirl with delicious dates!

    Reply
  3. Lynna says

    December 10, 2012 at 5:58 pm

    I love how you do step by step. I`m jealous that you have your mom`s recipes! i Hope my mom can pass down her recipes to me. Sadly, they`ll be in a different language and I won`t be able to read them!

    Reply
    • Barb says

      November 23, 2015 at 5:23 pm

      Yes this looks more like my moms, was using one from the Pillsbury cookbook and it has about 1/2 of the dates that this calls for. I wished I had my moms, but this is much closer! Thanks for sharing.

      Reply
      • Valerie says

        November 23, 2015 at 5:55 pm

        Hi Barb. I hope it comes close to your memories. Have a wonderful holiday 🙂

        Reply
  4. mjskit says

    December 10, 2012 at 7:26 pm

    Ok – I could do this! I love date-filled pinwheel cookies but have always been intimidated by them. You make it look quite doable. These are great looking cookies and I just know how good they are! Thanks!

    Reply
  5. Christine says

    May 24, 2013 at 4:11 pm

    I don’t like dates could you use strawberry jam or some other flavor of jam?

    Reply
    • Valerie says

      May 25, 2013 at 9:51 am

      I’ve only done these with the date puree but it’s worth a try! It should be a thick mixture so that it doesn’t just run out when baking. Let me know if you try it 🙂

      Reply
  6. tania says

    December 8, 2013 at 8:44 pm

    My husband love that, his mother used to do it for christmas every year, but she is in the heaven now, and I thank God and her to show me that recipe, I just made it and he is so happy! ! Thank you Valerie! Merry Christmas!

    Reply
  7. Debdatta says

    November 29, 2015 at 8:20 am

    Are these cookies supposed to be crunchy or soft ? Mine were kind of crunchy the day I made them and next day they became softer (still tastes pretty good). Did I not store it properly ?

    Reply
    • Valerie says

      November 29, 2015 at 2:12 pm

      You may need to pull them out of the oven a bit sooner if they were crunchy. I’d store them in a container with an airtight lid or even a zippered plastic storage bag if you don’t have any Tupperware or something similar.

      Reply
      • B Smith says

        November 29, 2015 at 2:55 pm

        Mine were chewy, but its so cold here the dough was very short so I added 1-1/2 to 2 more tablespoons of shortening (yes I used shortening keeping with moms way) and it needed at least 2 tablespoons of water before I could roll the dough with my hands, it was very short. So I added water till it would roll up into a round.

        Reply
  8. Susan Hebert says

    September 8, 2016 at 9:20 am

    I have made mine for years they are always a hit even those that don’t care for dates. My moms recipe is the same except she replaced water in filling with orange juice

    Reply
    • Valerie says

      September 8, 2016 at 7:14 pm

      I agree, Susan. You don’t have to be a date lover to love these cookies. I like the idea of using orange juice! Thanks for the tip 🙂

      Reply
  9. Roberta says

    December 17, 2016 at 1:28 pm

    I made these today, and the dough was way too dry. I got the ball formed and refrigerated it for the hour. When I took it out of the fridge, It was so hard I couldn’t begin to roll it. I had to wait a few minutes and use my hands to warm it up a bit. After rolling it out and spreading the dates, the dough broke apart when I tried to roll it. The cookies sure won’t look like yours. I triple checked the recipe and followed it exactly. The dough definitely needed more liquid.

    Reply
    • Valerie says

      December 17, 2016 at 3:49 pm

      I’m sorry to hear this, Roberta. There can be differences depending on ingredients used, etc. but we’ve made this old recipe countless times with great success. I can’t say for sure what went wrong but the 2 cups flour to 1/2 cup butter and 1 egg ratio seems to be pretty much the norm for similar recipes.

      Reply
  10. Barbara Hinton says

    January 17, 2017 at 11:23 am

    Valerie,
    This was posted in 2012, however, luckily, I stumbled across it yesterday. I live in NJ and my soon-to-be 96 year old German-heritage father lives in Wisconsin. His only request for his upcoming birthday was for some of his mother’s pinwheel cookies. (Deceased for many years!) None of his daughters could come up with the recipe. I saw your site and followed your wonderful directions exactly. The pictures were so helpful, especially when I thought it wasn’t working out quite right. Thanks for the tips! While quite time-consuming, these cookies will be the perfect gift for him! It was worth the effort. I made the filling yesterday to speed up the process. I chilled the “log” in the freezer. I followed another suggestion to place the wax paper log in a paper-towel tube to hold its shape. I am so pleased with my results. Can’t wait to send them off to Wisconsin. Thank you for making it possible to put a smile on my father’s face!
    Thank you! Barbara from NJ
    (p.s. I liked the quantity yield of this recipe. One log is all that I wanted to attempt today.)

    Reply
    • Valerie says

      January 17, 2017 at 7:42 pm

      Oh, this warms my heart, Barbara! I’m so happy that my mom’s recipe helped you to provide your father with some warm memories and delicious cookies! Thanks for the great tips that I’m sure others will find useful. Thank you so much for taking the time to leave this wonderful comment 🙂

      Reply
  11. Felicia says

    November 21, 2017 at 1:18 pm

    Parchment paper works much better than floured wax paper, especially to clean up.

    Reply
  12. Sarah says

    November 2, 2018 at 10:23 pm

    Can these be frozen for how long Or how long will they stay good in a sealed container

    Reply
  13. B says

    November 13, 2018 at 5:59 pm

    I wonder if these are a German or Wisconsin thing, because these are the cookies my grandma made when I was young (I’m in my 30s) and it’s also what she made for her children. I don’t have her recipe card, I copied it down myself. But we’re from Wisconsin and her family are German-Irish. It’s a Christmas cookie in my family. The only difference is the size of the nuts, I chop them into smaller pieces than you did and I use lard, just like my grandma used, instead of butter. So the cookies aren’t a yellow dough, it’s a white/grayish looking cookie. And I get about four logs and I roll them thinner.

    Reply
  14. CarrieD says

    December 7, 2018 at 4:06 pm

    My Mom has been making these for years and we made them together today! We divided the dough and filling into 4 sections and then did the same rolling technique and put in the refrigerator over night. We were just talking about doubling the date filling mixture for the future. But still dividing the dough and the filling into 4 So I get four rolls of cookies

    Reply
  15. Dennis says

    December 10, 2018 at 5:24 pm

    I can remember my mom and grandmother making these but they were rectangular and layered instead of pinwheeled. How would you layer them?

    Reply

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Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households.I hope you find some inspiration while you’re here and visit again soon!

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