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    You are in: Home / Recipes / Date Nut Pinwheel Cookies Recipe
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    Date Nut Pinwheel Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Chris Reynolds's Note:

    This recipe came out of my old McCall's Cookbook. It is out of print, unfortunately, because it rivalled even the old standby Betty Crocker as the best all-round. When my girls got married, each one got a McCall's Cookbook (which I had to buy from a used book store). Tradition lives in the Reynolds family! These cookies are really tasty, and I think you will love them.

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    1. 1
      Sift together flour, baking powder, salt, and spices. Set aside.
    2. 2
      Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
    3. 3
      Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

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    Nutritional Facts for Date Nut Pinwheel Cookies

    Serving Size: 1 (1177 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 856.6
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 16.7 g
    Cholesterol 102.3 mg
    Sodium 575.6 mg
    Total Carbohydrate 135.1 g
    Dietary Fiber 6.2 g
    Sugars 89.3 g
    Protein 9.6 g

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