Just a few more days until Christmas…can you believe it? If you are anything like me, the time has gone too fast! Each year I seem to have more I want to do before Christmas and every year seems to give less time to do it all! But do not worry – I extend my season well into the New Year (even though the marketers do not).
Here is one last hurrah of my favorite Christmas cookie that is truly a staple, at least in my family. It’s one of those treats we must make every year for it to feel like Christmas. All my treats and candies are given as gifts and used at my parties throughout the season, adorning plates and perched on our tables, looking about as pretty as they are delicious!
These date and nut pinwheels are perfectly light, simple, and utterly delicious.
I hope this cookie warms your home and brightens your plate of Christmas goodies. Bring a neighbor or loved one a smile with your baked wonders. What a wonderful way to let someone know you’re thinking of them and wishing them a joyous season!
Watch how to make these pinwheel cookies:
Date & Nut Pinwheels
For the filling
- ½ lb pitted dates
- ⅓ cup water
- ¼ cup maple syrup
- 1 tbsp orange zest
- ¼ cup orange juice
- ¼ cup chopped, toasted walnuts
For the cookies
- ½ cup butter
- ½ cup white sugar
- ½ cup brown sugar, firmly packed
- 1 egg
- 2 cups flour
- ½ tsp salt
- ¼ tsp baking soda
- Chop the pitted dates into small pieces. Put dates in a saucepan along with the water, maple syrup, orange zest, and orange juice. Lightly boil for five minutes until the mixture is thick. Remove from heat and set aside to cool to room temperature. Once cool, stir in chopped walnuts.
- In a mixer, combine the butter, white sugar, and brown sugar. Mix on medium until light and fluffy, 3-4 minutes. Add one egg and mix to combine, 1 minute.
- To the mixer, add the flour, salt, and baking soda. Mix until no dry streaks remain, 1-2 minutes. Put pastry dough in the refrigerator and chill slightly, minimum 1 hour.
- Roll out dough on floured parchment paper to a roughly 12×14-inch rectangle.
- Spoon the cooked and cooled date mixture on top of the dough. Spread evenly to all edges.
- Use the parchment paper to slowly lift the dough and date mixture, rolling it like a jelly roll. Once rolled, place in the refrigerator until well chilled, 4-6 hours (or overnight).
- Cut chilled dough into ¼-inch pieces with a sharp knife and place on a parchment-lined baking sheet. Bake 10-12 minutes at 375°F until golden.