Description
Date Pinwheel Cookies are delightful buttery cookies filled with a sweet and nutty date paste rolled inside a tender dough. These cookies combine the natural sweetness of dates and the crunch of pecans or walnuts, making them perfect for holiday treats or any cozy occasion. With a soft, flaky texture and a rich, spiced filling, these cookies are sure to please family and friends.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup butter, softened
- ¾ cup granulated sugar, divided (½ cup + ¼ cup)
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup water
Filling:
- 8 ounces fresh dates, chopped (approximately 1 cup)
- 1 cup chopped pecans or walnuts
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to cream the softened butter with ½ cup of granulated sugar and the light brown sugar on medium speed, mixing for about 1 to 2 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter mixture until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Add the reserved dry ingredients to the wet mixture. Stir with a spoon until combined, then knead gently with clean hands to form a cohesive dough ball. Wrap this dough ball tightly in plastic wrap and refrigerate for 1 hour to firm up.
- Make Date Filling: While the dough chills, in a small saucepan over medium heat, combine the chopped dates, remaining ¼ cup granulated sugar, and ½ cup water. Bring to a boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the dates break down into a thick paste.
- Add Nuts to Filling: Stir the chopped pecans or walnuts into the warm date paste. Remove from heat and allow the mixture to cool completely.
- Roll Dough and Spread Filling: On a lightly floured surface or a piece of wax paper, roll out the chilled dough into a 12-by-8-inch rectangle. Evenly spread the cooled date and nut filling over the dough, leaving about a ½-inch border around the edges.
- Form Pinwheel Roll: Starting from one long side, carefully roll the dough into a log shape. Wrap the rolled dough tightly in wax paper and refrigerate for at least 1 hour, or preferably overnight, to firm up the roll for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 375°F (190°C) and prepare baking sheets by greasing them lightly or lining with parchment paper.
- Slice and Bake: Use a sharp knife to cut the chilled dough roll into ¼-inch thick slices. Place the slices spaced apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes until the cookies are lightly golden around the edges.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for a couple of minutes on the sheets. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, ensure that the butter is softened but not melted before creaming.
- Chilling the dough and the rolled log helps the cookies maintain their shape during baking.
- Dates can be substituted with medjool dates for a sweeter and softer filling.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; slice the dough log before freezing for easy baking later.