Date & Nut Pinwheels

Top down view of pinwheel cookies filled with dates and walnuts sitting on wire cooling rack after coming out of the oven

Date & Nut Pinwheels

These rolled cookies not only are delicious but are fun to look at too! With old-time flavors, these date and nut pinwheel cookies are the perfect refrigerator cookie for the holidays!

Course Cookies

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 25

Cook Time 17

Total Time 42

Servings cookies

Calories 122kcal

Author Kaleb

Ingredients

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 unsalted butter
½ cup white granulated sugar
½ cup brown sugar firmly packed
1 large egg
2 cups all-purpose flour
½ tsp kosher salt
¼ tsp baking soda

Instructions

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 12x14-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.

Nutrition