For a richer flavor, try toasting the walnuts before adding them to the filling. The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it soften slightly before rolling. To prevent the filling from being too sticky, ensure it is completely cooled before spreading it on the dough. For neater slices, use a sharp, thin knife and wipe it clean between each cut.
Pinwheel Cookies
-
PREP TIME20 mins
-
COOK TIME10 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING24 People
-
VIEWS48
Delight in these elegant slice-and-bake Pinwheel Cookies, where a buttery dough embraces a luscious swirl of sweet dates and crunchy walnuts. A charming addition to any festive cookie platter.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate50 g
-
Cholesterol23 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat3 g
-
Sodium113 mg
-
Sugar31 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Dough: In a large bowl, cream together the shortening, 1 cup of granulated sugar, and brown sugar until light and fluffy. (5 minutes)
02
StepIncorporate Wet and Dry: Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set the dough aside. (10 minutes)
03
StepCraft the Filling: In a saucepan, combine the chopped dates, ½ cup of granulated sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the dates soften. Stir in the chopped walnuts. Remove from heat and let the filling cool completely. If the filling is too thick, add a tablespoon of water at a time until it reaches a spreadable consistency. (20 minutes)
04
StepShape the Pinwheels: Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a rectangle approximately 1/8-inch thick. Spread a thin, even layer of the cooled date and walnut filling over each rectangle. (15 minutes)
05
StepRoll and Chill: Starting from one long edge, tightly roll up each rectangle jelly-roll style. Pinch the seam to seal. Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up the dough. (1 hour)
06
StepBake: Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Slice the chilled dough rolls into ¼-inch thick rounds. Place the cookies on the prepared baking sheets, leaving a little space between each. (5 minutes)
07
StepBake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nedra Rodriguez
Jul 1, 2025I added a pinch of cinnamon to the date filling, and it was delicious!
Myra Runte
Jun 6, 2025The chilling time is essential! Don't skip it.
Newell Windler
Mar 13, 2025These cookies are a hit every time I make them! The date-nut filling is so flavorful.
Era Ratke
Jan 18, 2025My dough was a little dry, so I added a tablespoon of milk to the dough to help it come together.
Colby Schowalter
Dec 20, 2024These are perfect for the holidays! Everyone loves them.