Rolled cookies with a date-filled center.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.

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  • Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.

  • Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.

  • Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.

  • Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.

  • Preheat oven to 350 degrees F (180 degrees C).

  • With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

Nutrition Facts

231 calories; protein 3.2g; carbohydrates 36.7g; fat 8.5g; cholesterol 30.8mg; sodium 173mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2009
Wow wow and WOW!!!! These manage to be deicate and chewy at the same time. Luscious filling. The lemon offsets the sweetness of the dates to perfection. The only change I made is to add a tsp of cinnamon to the dough because that's how my mom made them and I knew from experience that the subtle spice showcases the date flavor and lets it shine. Toasted pecans make a tasty substitute for walnuts. A hint to keep the round shape of your rolls. Wrap the rolls tightly in plastic wrap then put each end into a tall glass (mine are 16 oz) and lay the glasses (with the dough in them) on their sides in the freezer. The rolls will stay perfectly round. Yes of course it's true that these are a little labor-intensive but that was pretty clear to me before I even started making them just from reading the recipe. If I wanted fast and easy I'd make a drop cookie. These are well worth the time. Besides the filling can be made one day the dough made filled and frozen the next and then they can be baked anytime afterward up to a month or even longer if tightly wrapped airtight. Take it in steps if you don't want to make a career out of them. Once you bake them you'll want to do it again. Read More
(40)

Most helpful critical review

Rating: 3 stars
12/03/2003
Tasted good enough but they were a little too much work. Read More
(6)
29 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/12/2009
Wow wow and WOW!!!! These manage to be deicate and chewy at the same time. Luscious filling. The lemon offsets the sweetness of the dates to perfection. The only change I made is to add a tsp of cinnamon to the dough because that's how my mom made them and I knew from experience that the subtle spice showcases the date flavor and lets it shine. Toasted pecans make a tasty substitute for walnuts. A hint to keep the round shape of your rolls. Wrap the rolls tightly in plastic wrap then put each end into a tall glass (mine are 16 oz) and lay the glasses (with the dough in them) on their sides in the freezer. The rolls will stay perfectly round. Yes of course it's true that these are a little labor-intensive but that was pretty clear to me before I even started making them just from reading the recipe. If I wanted fast and easy I'd make a drop cookie. These are well worth the time. Besides the filling can be made one day the dough made filled and frozen the next and then they can be baked anytime afterward up to a month or even longer if tightly wrapped airtight. Take it in steps if you don't want to make a career out of them. Once you bake them you'll want to do it again. Read More
(40)
Rating: 5 stars
12/29/2009
No one ever said these would be easy to make. Not that they're overly difficult but they are somewhat labor intensive. I grew up with cookies very similar to these and wanted to recreate them. After tasting these I think I like these better. I'm pretty sure my mother didn't use lemon juice/zest but I did. It cuts through the sweetness of the dates. The citrus really comes through. The only change I made was to add 1/2 tsp. of cinnamon to the dough. If you have an electric knife this is a great time to use it. It makes cutting these cookies a breeze! Read More
(18)
Rating: 5 stars
12/21/2003
These are the best pinwheels I've tasted. The cookie is light and the date/nut mixture adds just the right sweetness. They're more difficult that drop cookies but about as much work as any other rolled cookie. Read More
(14)
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Rating: 5 stars
11/23/2009
I made this with lemon zest substituted. The dough is a little sticky and hard to make a perfect pinwheel with but the taste was great! Read More
(8)
Rating: 5 stars
04/23/2004
These cookies are worth all the time and trouble they take to make! They are SOO GOOD! I couldn't wait several hours for the pinwheels to freeze as per instructions but 35-40 minutes in the freezer made them really firm before baking them. If your going to try these (and you really should) don't change a thing about the recipe and be sure to clean up as you go because it saves alot of time in the end. I for one will make these again and again and again. Thanks Jo-Anne for the great recipe! Read More
(7)
Rating: 4 stars
11/17/2006
I love the taste of this cookie but found i had to add flour to roll them up. My family & friends liked them also Read More
(7)
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Rating: 4 stars
12/11/2005
These were great! Just the way my mom makes them so I was happy! My only problem was that they were a little undercooked and soft - even after 15 minutes. Read More
(6)
Rating: 4 stars
02/21/2007
Very Good recipe made a LOT! My daughter says they taste like fig newtons. Read More
(6)
Rating: 3 stars
12/03/2003
Tasted good enough but they were a little too much work. Read More
(6)
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