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Date-and-Walnut-Pinwheel Cookies

andreaa's picture
  Dates 8 Ounce
  Granulated sugar 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Chopped walnuts 1⁄4 Cup (4 tbs)
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Butter/Regular margarine 3⁄4 Cup (12 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Dark brown sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Vanilla extract 1⁄2 Teaspoon

Make Filling: In small saucepan, combine dates, 1/4 cup granulated sugar, the lemon juice, and 1/3 cup water.
Cook, stirring constantly, 5 minutes, or until thickened.
Remove from heat; stir in nuts; cool completely.
Make Cookie Dough: Sift flour with salt and baking soda; set aside.
In small bowl of electric mixer, at medium speed, cream butter with sugars until light and fluffy.
Beat in egg and vanilla.
At low speed, beat in flour mixture just until combined.
Divide dough in half.
Roll out dough, one half at a time, between two sheets of waxed paper, to form ll-by-7-inch rec- tangle.
Spread each rectangle with half of filling.
From wide end, roll up rectangles tightly.
Wrap each in waxed paper; refrigerate 2 hours or over- night—until firm.
Preheat oven to 375F.
Slice cookies 1/4 inch thick.
Arrange, 1 inch apart, on lightly greased cookie sheets.
Bake 8 to 10 minutes, or until golden.
Makes 6 dozen.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3958 Calories from Fat 1440

% Daily Value*

Total Fat 164 g251.7%

Saturated Fat 90.1 g450.7%

Trans Fat 0 g

Cholesterol 574.3 mg191.4%

Sodium 1751.6 mg73%

Total Carbohydrates 607 g202.4%

Dietary Fiber 27.9 g111.7%

Sugars 385.8 g

Protein 44 g88.1%

Vitamin A 89.8% Vitamin C 24.5%

Calcium 21.7% Iron 88.2%

*Based on a 2000 Calorie diet

Date-and-Walnut-Pinwheel Cookies Recipe