Date Pinwheel Cookies: A Family Classic

Bring back the warmth of family traditions with these Date Pinwheel Cookies. A swirl of buttery cookie dough and sweet, spiced date filling makes them as visually stunning as they are delicious. Whether it’s for holidays, afternoon tea, or a nostalgic treat, these cookies are sure to become a favorite in your home.

Key Information

• Preparation Time: 30 minutes (plus 2 hours chilling)
• Cooking Time: 12-15 minutes per batch
• Total Time: 3 hours (including chilling time)
• Number of Servings: 36 cookies
• Serving Size: 1 cookie

Nutritional Information (Per Serving)

• Calories: 90
• Protein: 1g
• Carbohydrates: 12g
• Fat: 4g
• Dietary Information: Vegetarian

Ingredients List

For the Dough:

• 2 cups (250g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

For the Date Filling:

• 1 cup (175g) pitted dates, finely chopped
• ⅓ cup (80ml) water
• ⅓ cup (65g) packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Detailed Method of Preparation

Prepare the Dough:

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
3. Beat in the egg and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Date Filling:

1. In a small saucepan, combine the dates, water, brown sugar, cinnamon, and nutmeg.
2. Cook over medium heat, stirring frequently, until the dates break down and the mixture thickens into a paste (about 5-7 minutes).
3. Remove from heat and let cool to room temperature.

Assemble the Cookies:

1. On a lightly floured surface, roll out one disk of dough into a rectangle (about 10×8 inches or 25×20 cm).
2. Spread half of the date filling evenly over the dough, leaving a small border around the edges.
3. Starting from the long edge, roll the dough tightly into a log. Repeat with the second disk of dough and remaining filling.
4. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.

Bake the Cookies:

1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Slice the logs into ¼-inch (6mm) thick rounds and place them 2 inches apart on the prepared baking sheets.
3. Bake for 12-15 minutes, or until the edges are lightly golden.
4. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Culinary Success

• Chilling is Key: Ensure the logs are thoroughly chilled before slicing to maintain clean, even swirls.
• Substitutes for Dates: If you’re out of dates, try using figs or raisins for the filling.
• Flavor Boost: Add a splash of orange juice or zest to the filling for a citrusy twist.
• Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Thaw in the refrigerator before using.

2. What’s the best way to slice the dough logs?
Use a sharp knife or unflavored dental floss for clean, precise cuts.

3. Are these cookies suitable for gifting?
Absolutely! Their beautiful pinwheel design and long shelf life make them perfect for holiday gift boxes or cookie swaps.