Date Pinwheel Cookies Photo
Date Pinwheel Cookies

YIELD Makes 6 dozen cookies


1‑1/4 cups dates, pitted and finely chopped
3/4 cup orange juice
1/2 cup granulated sugar
1 tablespoon butter
3 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons vanilla, divided
1 cup packed brown sugar
4 ounces cream cheese
1/4 cup shortening
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt


  1. Combine dates, orange juice, granulated sugar, butter and 1 tablespoon flour in medium saucepan over medium heat. Cook 10 minutes or until thick, stirring frequently; remove from heat. Stir in 1 teaspoon vanilla; set aside to cool.
  2. Beat brown sugar, cream cheese and shortening in large bowl with electric mixer at medium speed about 3 minutes or until creamy. Add eggs and remaining 1 teaspoon vanilla; beat 2 minutes longer.
  3. Combine remaining 3 cups flour, baking soda and salt in medium bowl. Add to shortening mixture; stir just until blended. Divide dough in half. Roll one half of dough on lightly floured surface into 12X9-inch rectangle. Spread half of date mixture evenly over dough, leaving 1/4-inch border at top short edge. Starting at short side, tightly roll up dough jelly-roll style. Wrap in plastic wrap; freeze at least 1 hour. Repeat with remaining dough and date mixture.
  4. Preheat oven to 350°F. Grease cookie sheets. Unwrap dough. Using heavy thread or dental floss, cut dough into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets.
  5. Bake 12 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes. Remove to wire racks to cool completely.
This recipe appears in: Fruit
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