My cookie baking frenzy is in full speed now, with only 3 more days til Christmas! Today I made another one of my favorites that my Mom used to make – date nut pinwheels. They are nutty, and gooey from the dates, and rolled in a magnificent cookie dough that contains brown sugar (kind of like a chocolate chip cookie dough!). If you are a cookie dough lover, you will definitely love this one! I lost count of how many of these I ate – BEFORE they were baked!
This recipe has a few steps, and does require freezing the dough overnight (or at least for several hours), but it’s so worth the time it takes! The cookies freeze beautifully, and will last for 2-3 months that way. Just pull them out for a cookie tray (or for yourself as a snack)!
Recipe:
Makes about 50 cookies. Prepare dough and filling, and freeze cookie rolls overnight, or for several hours. Prepare cookie sheets with parchment paper. Then preheat oven to 350 degrees. Bake for 12 – 13 min.
Ingredients:
1 lb pitted dates, chopped small
1/2 c water
1/2 c granulated sugar
1 c chopped walnuts
Add above ingredients to a saucepan, over low heat. Boil lightly, and stir occasionally til thick for about 15 min. Add another 1-2 Tbsp water if it thickens too much. Should be the consistency of a spreadable “paste”.
Cool completely. Prepare the dough:
1/2 c room temp unsalted butter
1/2 c granulated sugar
1/2 c light brown sugar
1 egg
1/2 tsp vanilla
2 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Combine butter, and sugars into a mixing bowl using a paddle attachment. Mix til fluffy. Add egg and vanilla, and blend til smooth. Combine flour, b soda and salt in a bowl, and blend with a fork. Add slowly to wet ingredients, and mix til you have a firm dough.
I divide the dough in half, and make 2 cookie rolls. Roll out 1/2 of the dough on a floured surface, to about 1/4 inch thick. Top with 1/2 of the date nut mixture, and spread over the dough.
Roll the dough and filling into a long log. I cut off the ends (go ahead and eat these!), then roll the log tightly with plastic wrap. Freeze solid overnight, or for several hours.
Preheat oven to 350. Slice the cookie logs into 3/8″ slices, and place on parchment covered cookie sheets. Bake for 12-13 min, just til lightly browned on top. Don’t over-bake. Cool completely.
