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Date-Nut Pinwheels

Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 9 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • FILLING:
  • 2 packages (8 ounces each) pitted dates
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
  • For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.
  • Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread 1/3 of the filling over each rectangle to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 67 calories, 2g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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