Date Pinwheel Cookies
This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of brown sugar depending on your sweet tooth.
Notes
Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.
Ingredients
Dough:
- 2 cups brown sugar
- 3/4 cup butter, softened
- 3 eggs
- 4 cups flour
- 1 Tbsp Moroccan Twist
- 1 tsp baking soda
Date Filling:
- 2 cups chopped dates
- 1/2 cups chopped pecans (optional)
- 1/2 cup sugar
- 1 cup water
- 1 Tbsp Moroccan Twist
Instructions
Date Filling:
- Start with the date filling since it should be cool when you spread it on the dough.
- Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
- Add nuts, mix and remove from heat.
- Place all cooked ingredients in a bowl and refrigerate to cool faster.
Dough:
- Mix sugar and butter until creamy.
- Add eggs and mix again.
- Combine flour, spices and soda in separate bowl.
- Add dry ingredients to wet. Mix completely.
- Refrigerate for 30 minutes.
- Roll dough into rectangles about 6 inches x 10 inches.
- There should be enough dough to make 5 rolls.
Rolling Logs:
- Divide filling into 5 portions.
- Spread carefully onto dough.
- Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
- Wrap in plastic wrap or wax paper and chill for 1 hour.
- When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.
