Search
by Ingredient
Favourite Date Pinwheel Cookies

Favourite Date Pinwheel Cookies

StarStarStarHalf starEmpty star

Submitted by jackf

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

YIELD

36 servings

PREP

20 min

COOK

15 min

READY

2 hrs

Ingredients

½ 118
CUP ML VEGETABLE SHORTENING
or butter *
1 237
CUP ML BROWN SUGAR
dark, firmly packed *
1 1
LARGE EACH EGGS
2 473
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
ground
Filling
8 231.2
OUNCES ML/G DATES
chopped, whole, pitted
½ 118
CUP ML SUGAR
¼ 59
CUP ML WATER
1 237
CUP ML PECANS
finely chopped

Directions

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg, and beat well.

Combine flour, soda, salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape dough into a ball. (Dough will be stiff)

Place dough on a lightly floured surface; roll into a 16- x 8-inch rectangle. Spread filling over dough, leaving a ½-inch margin on all sides. Starting at long side, carefully roll dough, jellyroll fashion; pinch seam and ends of roll to seal.

Wrap dough in wax paper, and chill at least 1 hour. Unwrap roll, and cut into ¼ inch slices. Place 1 inch apart on greased cookie sheets. Bake at 350℉ (180℃) for 12 to 15 minutes. Makes about 3 dozen.

FILLING:

Combine dates, sugar, and water in a medium saucepan. Cook over medium heat 3 to 5 minutes or until thickened, stirring constantly. Remove filling from heat, and stir in pecans until well mixed.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 72 30% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 26mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe