Date Nut Pinwheel Cookies I Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely., Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

Steps:

• Date Filling:.
• Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
• Add nuts to mixture, mix, and let cool. Set aside.
• Cookie Dough:.
• Cream shortening and add brown sugar gradually.
• Add eggs, and beat well. Add to the other ingredients, and mix.
• Divide into 2 parts, and make 2 round balls.
• Chill for 1 hr., or until ready to bake.
• Preheat oven to 375.
• Make 4 balls from the 2 lg. balls of dough.
• Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
• Roll into logs.
• Cut into slices 1/4" thick, and place on greased cookie sheet.
• Bake in 375 oven for 10-12 minutes.
• Cool on cookie racks and store in a plastic container with lid, or a cookie tin.

Steps:

• For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
• Cook an stir over low heat for 1 to 2 minutes or till thick.
• Remove from the heat.
• Stir in nuts and 1/2 teaspoon vanilla.
• Cool thoroughly.
• Meanwhile, combine flour, baking soda, salt and cinnamon.
• In a large mixing bowl beat shortening for 30 seconds.
• Add brown sugar and beat until fluffy.
• Add egg and 1/2 teaspoon vanilla and beat well.
• Add flour mixture and beat until well mixed, stirring in last portion by hand.
• Cover and chill about 30 minutes or until easy to handle.
• On waxed paper roll dough into an 18x10 inch rectangle.
• Spread filling to within 1/2 inch of edges.
• Roll up jelly roll style, beginning at long side.
• Pinch edge to seal.
• Cut roll in half cross wise.
• Wrap rolls and chill for several hours or overnight.
• (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
• Place on a lightly greased cookie sheet.
• Bake in a 350 oven for 10-12 minutes or until done.
• Cool on cookie sheet for 1 minute, then remove and cool thoroughly.

Steps:

• Sift together flour, baking powder, salt, and spices. Set aside.
• Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
• Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
• Meanwhile, make filling. In a small saucepan, add dates, sugar, and water. Cook until mixture thickens, about 5 minutes. Mix in peel and nuts. Cool.
• Divide cookie dough in half. Roll 1/2 into 8x10 rectangle. Spread 1/2 of filling over rolled dough. Beginning at long end, roll dough, jelly roll fashion, and wrap in plastic. Repeat with other half of dough. Refrigerate both rolls several hours or overnight.
• With a thin, sharp knife, slice cookies into 1/4" slices. Place on cookie pan lined with parchment paper. Bake at 375F for 8-10 minutes.
• ORANGE-FIG cookies: Make filling of 1-1/4 C figs, 1/4 C sugar, 3/4 C water. Cook approximately 10 minutes, then add 1 tbsp orange peel and 1/2 C finely chopped walnuts. Proceed as above using orange-fig filling instead of date filling.

Steps:

• In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
• Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
• Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Steps:

• Filling: Combine, mix, and cook ingredients listed for filling over medium heat in pot until sugar melts and mixture achieves consistency of a paste. Let it cool. (Put it in an airtight container in refrigerator until the dough is ready to receive this filling spread on top. Take it out in time to let it warm up and become more spreadable. You may want to heat it briefly in a microwave if it is too cold, but don't let it reach much more than room temperature. No microwave in my childhood, so this is a new possibility.) For Dough: Cream butter and all sugar (white and brown). Add beaten eggs to creamed mixture. Mix all dry ingredients thoroughly, and gradually mix into combination of butter, sugar, and eggs. Divide dough into 4 or 5 sections, wrap in plastic or place in sealed containers, and chill well (in refrigerator, typically overnight per my dear old mom's activities in my childhood). Roll out each dough segment into an oblong length, perhaps 1/8 inch thick (or so), as I recall. (My mother used plastic wrap with flour dusted on it to receive the dough and to roll it out.) Preparing the Cookies Using Rolled Dough and Filling and Baking: Preheat oven to 375 degrees F. Spread filling on top of length of rolled, flat dough (some five inches by 24 to 30 inches, as I recall). This rolled dough length should be ROUGHLY five inches wide and much longer. When the filling is on top of the dough, roll the dough into a spiral of dough and filling. The roughly five inch wide direction is the direction of the roll, and the result should be a long tube of rolled dough. Cut these into 1/2 inch wide lengths (which should look like spirals of dough and filling), and place on a greased cookie sheet. Bake the cookies in preheated 375 degree F oven for ten or fifteen minutes. (Check them at ten, and adjust the time for what works with your pans and oven.)