Date Nut Pinwheel Cookies I

Recipe View Prepare the Date Filling: In a medium saucepan, combine the chopped dates, 1/4 cup granulated sugar, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens to a soft, jam-like consistency. (Approximately 8-10 minutes)

Recipe View Flavor the Filling: Remove the date mixture from the heat and stir in the lemon zest, lemon juice, and chopped walnuts. Mix well to combine, then set aside to cool completely. (Approximately 30 minutes to cool)

Recipe View Cream Butter and Sugars: In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined. (Approximately 2-3 minutes)

Recipe View Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix. (Approximately 5-7 minutes)

Recipe View Chill the Dough: Divide the dough into three equal portions. Wrap each portion in plastic wrap and chill in the refrigerator until firm. (Approximately 2 hours or overnight)

Recipe View Assemble the Pinwheels: On a lightly floured surface, roll out one portion of the chilled dough into a rectangle (about 9x12 inches). Spread an even layer of the date filling over the dough. Starting from one long edge, roll the dough up tightly like a jelly roll. Wrap the rolled dough in waxed paper and chill for at least 30 minutes to firm up.

Recipe View Preheat and Slice: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Recipe View Bake: Slice the chilled rolls into 1/4-inch thick slices. Place the slices on the prepared baking sheets, leaving a little space between each cookie. Bake for 10-13 minutes, or until the edges are lightly golden brown. (Approximately 10-13 minutes)

Recipe View Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Approximately 15-20 minutes)