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.