Prep 30 mins
Cook 10 mins
A family recipe as far as I know, and my father's very favorite cookie by far. They freeze well and actually keep quite a long time in an airtight container at room temp - if they don't all disappear first. ;o) A bit of work, but differently delicious and makes a LOT! Prep time does not include chilling dough.
- 2 cups chopped dates
- 1 cup sugar
- 1 cup water
- 1 cup chopped nuts
- 1 cup shortening
- 2 cups brown sugar
- 3 eggs, well-beaten
- 4 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- For Filling: Cook together dates, sugar, water for 10 min or until thick.
- When cool, add nuts.
- For Dough: Cream shortening and brown sugar.
- Add eggs; mix well.
- Sift dry ingredients together& combine with egg mixture; mix well.
- Divide dough into 4 parts; roll each 1/4" thick.
- Spread each with 1/4 of filling, roll up like a jelly roll.
- Cover the four'logs' and chill several hours.
- Slice 1/4" thick for each pinwheel.
- Bake 8-10 min.
- at 375.
Hey Winkki! My Grandma used to make these cookies EVERY Christmas! She hasn't been baking much recently due to her health, and I totally forgot about these cookies! In my cookbook it goes!!! I can't wait to make these this year and surprise her! Thanks so much for posting! HIGHLY recommended ~Manda
These are just lovely lovely cookies. They look beautiful and they taste wonderful. The texture is right, the spicing is right. There is no way anyone could improve on them. I used half butter and half shortening in the cookie dough, and should have chopped my walnuts finer. But for a manually non-dextrous person like myself, they came out unbelievably good looking, and, as I mentioned, are delicious. Thank you very much for sharing this recipe with us. I made half a batch of cookies, dividing the dough into three rolls. I think I got about 10 dozen, but I started counting after tasting. (I think I was cutting the cookies about 1/3 inch thick.) BTW, these cookies do not spread very much, so they can be placed fairly close on the sheets. BTW, other than the butter for shortening change I mentioned, and halving all the amounts of the ingredients, including weighing the eggs to get 1 1/2 eggs, I didn't change anything, wouldn't and definitely won't next time.
Love these delicious cookies! I usually make half of this recipe, using only one egg, the full amount of salt, and no baking powder. I add 1 teaspoon of vanilla. Both the dough and the cookies freeze well.