Date Nut Pinwheel Cookies
This Date Nut Pinwheel Cookies recipe transports you to a world of sweet memories and comforting flavors. Experience the delightful spiral of creamy dates, crunchy nuts, and the soft, buttery embrace of the cookie."
Servings: 30
Calories: 142kcal
Ingredients
Filling
- 1½ cup dates pitted and chopped
- ½ cup sugar
- ¼ cup melted chocolate
- ¾ cup water
- 1 cup walnuts or pecans, chopped
Dough
- 2 cups all-purpose flour plus additional for work surface
- ½ teaspoon baking soda
- ¾ cup brown sugar packed
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup butter unsalted
- 2 eggs
Instructions
- In a saucepan over medium heat, add the chopped dates, ½ cup of sugar, water and melted chocolate and stir constantly until mixture is thick and bubbly. Remove from heat and stir in chopped walnuts or pecans.
- In a mixer add butter, brown sugar and mix until light and fluffy. Add eggs and vanilla and beat until thoroughly mixed. Add flour, baking soda and salt and mix well. Refrigerate for about an hour.
- After an hour roll the dough on a floured surface. Spread the date mixture evenly over the dough. Roll the dough jelly-roll style and trim the edges off. Brush off any excess flour. Refrigerate the roll for another half hour.
- With a serrated knife cut into ¼ inch rolls and place on a greased baking sheet and bake at 350℉ for 12 minutes or until golden brown.
Notes
- For a richer flavor, consider toasting the nuts before adding to the filling.
- Use high-quality dates for a pronounced and sweet flavor.
- If the dough is too sticky, add a little more flour during the rolling process.
- Rotate the baking sheet halfway through baking for even browning.
- The dough can be made a day in advance and refrigerated.
Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg