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Ginger Date Pinwheels's picture
  Shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1 3⁄4 Cup (28 tbs)
  Dark molasses 1⁄4 Cup (4 tbs)
  Egg 1
  Sifted all purpose flour 2 3⁄4 Cup (44 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Date filling/Fig filling 1⁄2 Cup (8 tbs)

Beat the first four ingredients together.
Stir in sifted dry ingredients.
Chill until easy to roll.
Divide dough in two and roll each out into a 7x 14-inch rectangle between 2 sheets of floured wax paper.
Spread each rectangle to within 1 inch of the long edge with 1/2 cup date filling.
Roll up like a jelly roll.
Wrap rolls in wax paper and chill overnight.
Slice 1/4 inch thick and arrange on well-oiled cooky sheets.
Bake at 375F for 8 to 10 minutes.
Do not overbake.
Lift immediately to cake coolers.
Date filling: Cook 1/2 pound chopped dates or fancy black figs with 3/4 cup water, 1/2 cup brown sugar and 1/4 teaspoon grated lemon rind until dates are soft and mixture is thick.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4090 Calories from Fat 990

% Daily Value*

Total Fat 112 g172.6%

Saturated Fat 28.2 g141.2%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 2133.8 mg88.9%

Total Carbohydrates 748 g249.2%

Dietary Fiber 17.9 g71.7%

Sugars 450.7 g

Protein 45 g89.9%

Vitamin A 5.4% Vitamin C 1.8%

Calcium 92% Iron 156%

*Based on a 2000 Calorie diet


Ginger Date Pinwheels Recipe