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Date Pinwheel Cookies

  • Servings: 84
  • Course: Dessert

Parchment paper turns cookie making into a fun event to look forward to. Because of its nonstick quality, the sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper and shaping the log of dough. When baked on parchment paper, these pinwheel cookies bake more evenly and slide off without breaking when you remove them with a spatula. Always preheat your oven first before baking a pan with parchment paper. For make-ahead cookies, wrap the shaped pinwheel dough and place in a freezer container or bag. Seal, label, and freeze for up to 1 month. Bake as directed.

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  • 1 8-ounce package (1-1/3 cups) pitted whole dates
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Parchment paper


Step 1

Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.

Step 2

Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.

Step 3

To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment paper.

Step 4

Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment paper. Chill for 4 to 48 hours.

Step 5

Cut the dough into 1/4-inch-thick slices. Place cookies 2 inches apart on parchment paper-lined cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.

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