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Date Pinwheel Cookies

User Rating 5 Star Rating (1 Review)


Bowl of Dates
Andrew Bret Wallis/Photodisc/Getty Images
These delicious date pinwheel cookies are made with butter and brown sugar, along with the wonderful date and pecan filling. These make fabulous holiday cookies.


  • 1 package (8 ounces) pitted dates, chopped
  • 1 cup water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
  • 1 cup finely chopped pecans or walnuts
  • Dough
  • 1 cup butter, softened
  • 2 cups brown sugar, firmly packed
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda


In a saucepan, combine dates, water, sugar and lemon juice. Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. Stir in chopped nuts.

In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy. In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions. Wrap in waxed paper and chill until easy to handle.

Between sheets of waxed paper, roll each portion into a rectangle, about 12 x 8 inches. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture. Starting with the 12 inch side, lift edge of waxed paper. Peel paper off as dough is rolled, jelly-roll fashion. Repeat with remaining portions and filling. Wrap rolls in waxed paper and refrigerate for several hours or overnight.

Preheat oven to 350°. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets. Bake for 10 to 12 minutes; cool on racks.

Makes 7 to 8 dozen.


User Reviews

Reviews for this section have been closed.

 5 out of 5
Make a ""Date"" with these cookies, Member simplysuzz

You may want to set some time aside to make this recipe. It's simple,not very time consuming,and worth the effort. I threw the old family recipe out and am saving this one. I made two seperate batches and followed the recipe to the T and am very pleased with the results! They will soften some if put inside a zip bag over night. Out of the oven,they are crisp when cooled. I used the date chunks in the plastic container,and the cookies came out fine.They cook down. I used walnuts in one batch, and pecans in the other. Perfer pecans. Both tasted great however.

45 out of 47 people found this helpful.

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