Date Pinwheel Cookies
Date pinwheel cookies are buttery cookies with crisp edges and the most delicious date pistachio filling. They are surprisingly easy to make and will be the star of any holiday cookie exchange!
Servings: 30 cookies
Calories: 133kcal
Equipment
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Date Filling
- 8 ounces dates pitted, chopped, about 1 cup
- ¼ cup granulated sugar
- ¼ cup water
- ¼ cup orange juice or water
- 1 teaspoon orange zest
- 2 teaspoons orange blossom water optional
- ¾ cup chopped pistachios
Instructions
- In a medium mixing bowl, whisk to combine the flour, baking powder, cinnamon and salt. Set aside.
- In a large mixing bowl, beat the butter with the sugars with an electric mixer on medium speed for 1-2 minutes til light and fully. Scrape down the sides of the bowl with a spatula. Mix in the vanilla and egg.
- Turn the mixer to low speed. Mix in the dry ingredients til just combined.
- Use your hands to form the dough into a ball.
- Place the dough on a sheet of plastic wrap. Press dough lightly and gently into a rectangular shape. Cover with plastic wrap and place in the fridge to chill for 1 hour.
- While the dough chills, make the date filling. Combine the chopped dates, sugar, orange zest, orange juice, and water into a medium saucepan over medium heat.
- Bring the mixture to a boil then reduce the heat to low. Simmer for about 5 minutes, stirring occasionally. Once the dates are a paste-like consistency, remove from heat. Stir in the orange blossom water (if using) and chopped pistachios. Set aside to cool.
- Once the date mixture has cooled and after the dough has chilled for at least 1 hour, roll out the chilled dough on a lightly floured piece of parchment paper or wax paper to a 12- x 8-inch rectangle.
- Spread the cooled date mixture on the dough. Leave a ½ inch border on all the edges so that the filling doesn't leak out while the cookie bakes. Beginning at one of the long ends, roll the dough into a log. Wrap the rolled dough in the parchment or wax paper and refrigerate and wrap in a sheet of plastic wrap. Refrigerate for at least 1 hour or overnight.
- Once ready to bake, take dough out of the fridge and set it on a cutting board. Preheat oven to 375℉.
- Use a long sharp knife to slice the roll into ¼-inch slices. Set the cookies two inches apart on a parchment paper lined baking sheet. Bake for 9 to 11 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
Notes
Chill time: Don't skip the chill times. Chilling helps the dough firm up. This makes it much easier to roll and slice cleanly without squishing the log.
Pistachios: Add the pistachios when directed. If you cook them with the dates, they won't be as crunchy.
Spreading the filling: I like to use a cookie scoop to place the on the dough. An offset spatula works best to then spread the filling evenly. Leave a ½-inch border along the edges. The border will keep the filling from leaking when the cookies bake.
Rolling the dough: If the dough cracks while rolling it, let it rest for a minute until it's a bit more pliable.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week. Freeze cookies in a freezer safe bag for up to 2 months.
Recipe adapted from From Valerie's Kitchen.
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 106mg | Fiber: 1g | Sugar: 14g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
