These Date Pinwheel Cookies take full advantage of the depth of flavor dates possess. The body of the cookie is buttery, flaky, and tender - a scrumptious contrast to the thick, rich, sweetness of the date/nut layer of the pinwheel.
Cream together shortening and butter in mixing bowl.
½ cup shortening, ½ cup butter
Add brown sugar, vanilla, and eggs. Beat well.
2 cups brown sugar, 1 teaspoon vanilla, 3 eggs
Mix in dry ingredients.
4 cups sifted flour, 1 teaspoon cinnamon, ½ teaspoon salt
Divide dough into two portions and set aside.
Chop dates and add to a medium cooking pot, along with the sugar and water. Bring to a boil and simmer until thick. Remove from heat and allow to cool.
10 ounce pitted dates, ½ cup sugar, ½ cup water
Chop pecans and add to date mixture.
1 cup pecans chopped
Roll one portion of dough into a rectangle 1/8” inch thick.
Spread half of the date mixture on the cookie dough.
Roll from the short side into a log. Roll into parchment paper or plastic wrap. Repeat with the other half of the dough and remaining date mixture.
Place both logs in the refrigerator overnight.
Slice the cookie dough logs into 1/2” slices. Place on cookie sheet.
Bake at 375° for 10-12 minutes.
Cool on wire racks.
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories: 101kcal
Keyword Date and Pecan Pinwheel Cookies, Date Nut Pinwheel Cookies, Date Pinwheel Cookies, Old Fashioned Date Cookies