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Ingredients
| salted butter: 1 cup (at room temperature) |
| light brown sugar (packed): 2 cups |
| eggs: 3 |
| vanilla extract: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| baking soda: 1/2 tsp |
| all-purpose flour (unsifted): 4 1/2 cups |
| dates - deglet noor: 8 oz (pitted and chopped) |
| pecans (chopped): 1 cup |
| water: 1/2 cup |
| granulated sugar: 1/2 cup |
Date Nut Pinwheel Cookies II
Credit: AllRecipes
User rating:
"This recipe makes three rolls of dough, which can be frozen until ready to bake."
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Prep Time
min -
Cook Time
min -
Servings
60 serving(s)
Tags
Directions
- Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
- Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
- Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
- Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
- Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.