Date Nut Pinwheel Cookies I

Rolled cookies with a date-filled center.

Original recipe makes 4 dozen


1 1/2 cups pitted dates
1/4 cup white sugar
1 pinch salt
1 1/4 cups water
1 teaspoon lemon zest
4 teaspoons lemon juice
2/3 cup finely chopped walnuts
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract


  1. Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
  2. Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
  3. Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
  4. Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
  5. Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
  6. Preheat oven to 350 degrees F (180 degrees C).
  7. With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 – 13 minutes. Let cool.


Calories: 231 kcal
Carbohydrates: 36.7 g
Cholesterol: 33 mg
Fat: 8.5 g
Fiber: 1.5 g
Protein: 3.2 g
Sodium: 173 mg