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My review
Date Nut Pinwheel Cookies II
Christy McCuiston
"This recipe makes three rolls of dough, which can be frozen until ready to bake."
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Ingredients
servings 123Original recipe yields 60 servings (5 dozen)
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- US
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Directions
{{model.addEditText}} Print- Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
- Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
- Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
- Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
- Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
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Reviews
Read all reviews 3340 Ratings
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Most helpful positive review
12/23/2005
These cookies are SO good! My grandmother used to make them when I was growing up, and now it just isn't christmas without them. My kids love their shape, and I love that they aren't too sweet...
Most helpful critical review
12/8/2002
These have a nice flavor, but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper, it tore when I rolled it out, it tore when I "attempted" to roll it up, ...
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12/23/2005
These cookies are SO good! My grandmother used to make them when I was growing up, and now it just isn't christmas without them. My kids love their shape, and I love that they aren't too sweet...
1/30/2008
These were delicious in flavor, but the dough was a little tough to work with. I made the logs and froze them for a few weeks until i needed them. Of all the christmas cookies i made, these we...
12/10/2009
This is so much like my mother-in-law's recipe that I'll give it 5 without using it. I have a suggestion about slicing the dough. Use dental floss. Slide it under the dough, bring the ends up ov...
8/22/2008
This really is easy, To make them easier to cut and slice, cut the ends straight before spreading the date mixture then roll and refrigerate or freeze
11/30/2007
Don't roll out each dough section more than 10x14, or you will run out of filling. By the third section I figured out what worked best. I also added fresh nutmeg to make it more Christmasy. I ha...
6/16/2008
I have made these for years. After you roll them up, wrap them in waxed paper and freeze them overnight. Remove from freezer, slice with a sharp knife and bake. Joyln
12/8/2002
These have a nice flavor, but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper, it tore when I rolled it out, it tore when I "attempted" to roll it up, ...
10/18/2002
I really love these cookies. They have been my favorite Christmas cookies for many years. My mom used to to make them every year. She unfortunately lost the recipe. I was so happy to have fo...
12/13/2018
I did not have any issues with the dough. Make it and divide into 3 equal portions. Pat each into a rectangle and wrap in wax paper then chill in the fridge. I chilled it for at least two hours....