Grandma's Date Delight Pinwheel Cookies
Transport yourself back to the warmth of family gatherings with these delightful Date-Filled Pinwheel Cookies. A cherished recipe passed down through generations, these cookies are more than just a treat; they encapsulate joyful memories of the holidays spent with loved ones. Each bite reveals a sweet, chewy filling made from dates and nuts, perfectly complemented by a buttery, soft cookie exterior. Conveniently made ahead and frozen, they can be sliced and baked fresh whenever you're ready to spread a little cheer. Ideal for holiday parties or as a thoughtful gift, this recipe is a family favorite that your loved ones will eagerly await each year. With their lovely aroma and delectable flavor, these cookies are sure to become a tradition in your home as they have in mine.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
dried dates
2 1/4 cups (chopped and pitted)
sugar
1 cup (for filling)
water
1 cup (for filling)
nuts
1 cup (finely chopped (optional))
shortening
1 cup (for dough)
brown sugar
2 cups (sifted, for dough)
large eggs
3 (beaten, for dough)
all-purpose flour
4 cups (for dough)
salt
1/2 teaspoon (for dough)
baking soda
1/2 teaspoon (for dough)
Instructions
1
Prepare the filling: In a saucepan, combine the chopped dates, water, and sugar. Bring to a boil over medium heat, then reduce to low and simmer until thickened and the dates are soft, stirring occasionally. Once done, mix in the finely chopped nuts (if using). Remove from heat and allow to cool completely.
2
Make the dough: In a food processor, cream together the shortening and brown sugar until smooth. Add the eggs one at a time, processing after each addition until creamy and well incorporated.
3
In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Gradually add the dry mixture to the cake mixture in three parts, mixing well after each addition. Don't worry if the dough seems dry at first; knead it gently until it becomes soft and pliable.
4
Divide the dough into three equal portions. Keep covered to prevent drying out. On a lightly floured sheet of parchment paper, roll out each portion of dough into a rectangle measuring approximately 8” x 10” and ¼” thick.
5
Spread one-third of the filling evenly over the dough, going right to the edges. Using the parchment paper to help you, carefully roll the dough into a log starting from one long end. Wrap each log tightly in the parchment paper, placing it on a cookie sheet to maintain its shape. Repeat with the remaining dough and filling.
6
Freeze the logs for at least 2 hours, or until completely firm. Once frozen, you can remove the cookie sheet for other uses.
7
To bake, preheat the oven to 400°F (200°C). Remove one roll from the freezer and slice it into ¼-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, placing them about 1½ inches apart to allow for spreading.
8
Bake for 12 minutes, monitoring closely to avoid over-browning. The cookies should be lightly golden at the edges but still soft in the center. Allow them to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
9
Store in a tightly sealed container, layered with wax paper to keep them from sticking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Date Delight Pinwheel Cookies?
They are a cherished family recipe featuring a sweet, chewy date and nut filling inside a buttery, soft cookie exterior, often served during the holidays.
What ingredients are in the date filling?
The filling is made from 2 1/4 cups of chopped dried dates, 1 cup of sugar, 1 cup of water, and optional finely chopped nuts.
How do you prepare the filling for the cookies?
Combine chopped dates, water, and sugar in a saucepan. Bring to a boil, then simmer on low until thickened and the dates are soft.
Are nuts required for this recipe?
No, the 1 cup of finely chopped nuts is optional and can be added to the filling if desired.
What type of fat is used in the cookie dough?
The dough uses 1 cup of shortening creamed together with sugar.
What kind of sugar is used for the dough?
The recipe calls for 2 cups of sifted brown sugar for the dough.
How many eggs are needed for the dough?
You will need 3 large beaten eggs, added one at a time to the creamed mixture.
What dry ingredients are sifted together?
Sift together 4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.
How should I add the flour mixture to the wet ingredients?
Gradually add the dry mixture to the cake mixture in three separate parts, mixing well after each addition.
What should I do if the dough seems dry?
If the dough seems dry at first, knead it gently until it becomes soft and pliable.
How do I divide the dough for rolling?
Divide the dough into three equal portions and keep them covered to prevent drying out.
What are the dimensions for rolling the dough?
Roll each portion of dough into a rectangle approximately 8 inches by 10 inches and 1/4 inch thick.
How do I assemble the pinwheels?
Spread one-third of the cooled filling over a dough rectangle, then roll it into a log starting from the long end.
Should I use parchment paper when rolling?
Yes, rolling the dough on a lightly floured sheet of parchment paper helps you roll the log more easily.
How should the cookie logs be stored before baking?
Wrap each log tightly in parchment paper and place them on a cookie sheet to maintain their shape while freezing.
How long do the dough logs need to freeze?
The logs should be frozen for at least 2 hours or until they are completely firm.
Can I make these cookies ahead of time?
Yes, these are excellent make-ahead cookies because the logs can be frozen and sliced whenever you are ready to bake.
At what temperature should the oven be set?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) for baking.
How thick should I slice the frozen dough?
Slice the frozen logs into rounds that are 1/4-inch thick.
How far apart should the cookies be placed on the baking sheet?
Place the slices about 1.5 inches apart to allow room for the cookies to spread.
How long do the pinwheel cookies take to bake?
Bake the cookies for 12 minutes, monitoring them closely to avoid over-browning.
What is the ideal texture after baking?
The cookies should be lightly golden at the edges but still soft in the center.
How should I cool the cookies after baking?
Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
How should the finished cookies be stored?
Store them in a tightly sealed container, using layers of wax paper to keep them from sticking together.
Can I use a food processor for this recipe?
Yes, the instructions suggest using a food processor to cream the shortening and sugar and incorporate the eggs.
How many ingredients are in this recipe?
There are 10 total ingredients, including the optional nuts.
What type of dates are best to use?
The recipe specifies using dried dates that have been chopped and pitted.
What is the main flavor profile of these cookies?
They have a sweet and chewy date filling with a buttery, traditional cookie flavor.
Why is freezing the logs necessary?
Freezing makes the dough firm enough to slice into neat, clean pinwheel rounds without deforming the shape.
Is this a traditional holiday recipe?
Yes, it is a cherished family favorite traditionally served during holiday gatherings and celebrations.