Try this take on a vintage, classic cookie! These pinwheel cookies are delicious any time of the year, but my family is partial to chowing down on this sweet dessert during the holiday season. My grandmother liked to say we were eating a healthy dessert for once! And be prepared – you won’t be able to stop at one.
Variations
Nuts – Add in 1 cup chopped walnuts or pecans!
Tips
Store in an airtight container. These cookies will last for several days.
You can make the dough a day in advance (no more!), but I recommend preparing the filling the same day as baking.
Other Cookies
Chewy Cakey Pumpkin Spice Cookies
Soft Cranberry and Orange Cookies
The Best Peanut Butter Cookies
Vintage Date Pinwheel Cookies
A vintage cookie for the holidays and more!
Servings: 5 dozen
Ingredients
- 1 pound pitted dates chopped
- ½ cup water
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1¾ cup all purpose flour sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped nuts optional
Instructions
- Stir the water, ½ cup of the granulated sugar (save the rest for the dough), and the chopped dates in a saucepan. Cook until thick (about 20 minutes). Cool entirely (this may take a while – don’t skip it!).
- Thoroughly cream the butter, brown sugar, and the remaining ½ cup of granulated sugar in a medium bowl. Add the egg and vanilla, and mix.
- Sift the dry ingredients into a small bowl, and lightly mix. Add it to the creamed mixture and combine until you have your dough.
- Divide the dough into two batches. Roll one part on a well-floured surface until about ¼ inch thick.
- Combine the cooled date mixture and the nuts (if you want them!), and spread half of the filling evenly over the dough. Roll the dough into a log and wrap in wax paper. Follow these steps for the second batch so you have two logs.
- Chill the rolls for about an hour in the fridge.
- Preheat the oven to 400 degrees. Cut the rolls into ¼ inch slices.
- Place the pinwheels onto a lightly greased baking sheet and bake for 7 minutes. Add one minute at a time up to 10 minutes if the cookies are still baking
- After pulling the cookies out of the oven, let the cookies bake on the sheet for another 1-2 minutes, and then move them to a wire rack to cool.
Notes
Store in an airtight container. These cookies will last for several days.
You can make the dough a day in advance (no more!), but I recommend preparing the filling the same day as baking.
You can make the dough a day in advance (no more!), but I recommend preparing the filling the same day as baking.
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