Date Pinwheel Cookies

I like date-filled cookies; so does my husband. I saw this recipe in a community cookbook loaned to me by my friend Bettie; it was contributed by her grandmother, Mrs. Arthur Mitchell.  Grandma Mitchell didn’t give any baking time or temperature; she assumed that the reader was as experienced as she.
Some recipes for these cookies add some finely chopped nuts to the filling. These were the easiest date-filled cookies I’ve made, and pretty too.  My husband didn't want me to give any of these away and yesterday my 9 year old grandson wanted to know if I had any of these on hand because he enjoyed them last time he was here for lunch.  These cookies got a thumbs up from everyone who tried them; thanks again, Bettie.
Filled Ice Box Cookies
1 cup Butter -- 2 sticks
1 cup Sugar -- 7 ounces
1 cup Brown Sugar -- 8 ounces
3 large Eggs -- about 6 3/4 ounces with shells
1 teaspoon Vanilla Extract
4 cups Flour, All-purpose -- 18 ounces
1 teaspoon Soda
Filling
1 pound Dates -- cut up
1/2 cup Sugar
1/2 cup Water
Filling: Combine dates, sugar and water and cook until thick. Cool until ready to use.
Cream butter, add sugars. Add eggs and vanilla. Add combined dry ingredients. Halve dough. Roll out 1/2 inch thick. Spread with filling, roll up like a jelly roll. Refrigerate overnight. Repeat with remaining dough and filling. Cut in thin slices and bake at 400° 8-10 minutes.  I used parchment paper on my cookie sheet.
You need to flour your board fairly well, the dough is sticky. You could refrigerate it a couple of hours if you have time; longer and the dough starts to crack when you roll it.
• I trimmed the edges of the dough before spreading on the date filling - I don't really think it was necessary, as the slices are so thin, any unevenness doesn't really show.
• I wrapped the rolls in waxed paper, and then a gallon bag to store in the freezer. The recipe didn't give a baking time or temperature; the contributor assumed you knew how to bake cookies. I tried several temps and times, the 400° worked best for me.
• Remove rolls from refrigerator after an hour or two and roll them gently to round them before baking or freezing. The rolls freeze and slice very nicely.
• This is a big recipe - I expect to get 4 or 5 dozen nice size cookies; I don't know because one roll is still residing in my freezer, perhaps to bake off during the busy holidays.
• This entire recipe cost me about $5.
Per Serving: 90 Calories; 3g Fat (27.7% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

3 comments:

  1. Do you think I could substitute dried figs, apricots or prunes for the dates?

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  2. I don't see why not - although I might add a little lemon juice to apricots - they are much sweeter. Your filling needs to be fairly stiff - just cook until nice and thick.
    The dough tastes a lot like fig newtons, so I think figs would be idea.

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  3. Thanks so much! My mother used to make these and send them to me at ISU!

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