Date Pinwheel Cookies
Imogene McCormick's 1968 recipe for Date Pinwheel Cookies.
Date filling:
1 lb fine cut dates
1/2 cup sugar
1/4 cup water
1 cup chopped walnuts
Dough:
1 cup shortening
2 cups packed brown sugar
3 eggs
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
PINWHEELS DATE AND NUTS COOKIES أحلي طريقة المنين بالعجوه بتدوب بالفم روووعه
#ramadan_2021 #ramadan #jumma_mubarak march_2021
تمر جرام800
2 ملعقة كبيرة زيت
2 ملعقة كبيرة سمسم
1/2 ملعقة صغيرة قرفة
150 جرام زبدة غير مملحة
1 كوب حليب
1/4 كوب ماء الورد
2 ملعقة كبيرة سكر
ربع ملعقة صغيرة ملح
1 ملعقة صغيرة خميرة
4 أكواب دقيق عادي
1/2 ملعقة صغيرة من مسحوق بذور الشمر
2 ملعقة كبيرة سمسم محمص
1 ملعقة صغيرة من مسحوق الخبز
1/2 ملعقة صغيرة قرفة
ترك لمدة 30 دقيقة
نقسم العجينة 3 كرات
نقوم بفردة العجين رقيقة
ثم باستخدام السكين نقوم بتقطيع الرول الى قطع صغيره متساوية
بياض البيض
السمسم المحمص
شرائح اللوز
شرائح الفستق
يخبز في الفرن مسخن مسبقاً في 180c البني الذهبي
Date Pinwheels
800g dates
2 tbsp oil
2 tbsp sesame
1/2 tsp cinnamon
150g unsalted butter
1 cup milk
1/4 cup rose water
2 tbsp sugar
1/4 tsp salt
1 tsp yeast
4 cups plain flour
1/2 tsp fennel seeds powder
2 tbsp roasted sesame
1 tsp baking powder
1/2 tsp cinammon
leave for 30 mins
cut in 3 balls
roll the dought in thin
egg wite
roasted sasame
sliced almond
sliced pistachio
bake in preheated the oven at 180c unlin golden brown
Date Pinwheel Cookies | 12 Days of Treatsmas | Day 12
We made it! Today’s treat is our final one of The 12 Days of Treatsmas! Let’s bake my favorite Christmas cookie: Date Pinwheels. These are like a sugar cookie filled with a sweet, gooey jam filling. I know dates may seem a bit weird at first, but I promise you, they taste great in these cookies! All the sugar may help with that…
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Date Jam
8 oz Dates, finely chopped
¾ cup Sugar
¾ cup Water
Cookie
½ cup Butter, softened
1 ½ cups Brown Sugar
2 Eggs
1 tsp Vanilla
3 ½ cups Flour
½ tsp Salt
1 tsp Baking Soda
1 tsp Cream of Tartar
Directions
1. Start by making the jam: add all jam ingredients to a small/medium sized pot. Place pot on stove and cook over medium/high heat, bringing to a boil. Be sure to stir frequently so jam doesn’t burn. Cook for 5-8 minutes, or until thickened. Set aside to cool to room temperature, or chill in refrigerator.
2. While jam cools, make the cookie dough. Grab a large bowl and cream together butter and brown sugar with a whisk or electric mixer.
3. Mix in eggs and vanilla and blend until fully combined.
4. Add salt, baking soda, and cream of tartar and mix until well combined.
5. Now mix in flour, one cup at a time, blending between each addition. It will be a dryer dough than your typical cookie dough.
6. Place a large sheet of parchment or wax paper on the counter and dump dough on top. Flatten and shape dough into a rectangle. If dough isn’t sticking to itself, add 1 tablespoon of water to dough and fold/mix in.
7. With a rolling pin, roll your dough into a large rectangle until ¼ inch thick. Size of rectangle isn’t too important, just needs to be ¼ inch thick and in the shape of a rectangle. My dough was about 12 inches by 18 inches when rolled out. You can place a piece of parchment or wax paper on top if dough is sticking to rolling pin.
8. Once dough is rolled out, grab your cooled jam and spread over dough. Leave about ¼ inch of space from the edges of dough, as the jam will spread as we roll the dough into a log.
9. Roll the dough into a log, starting with the edge closest to you and roll the dough over itself and away from you. Try and keep the roll tight as possible, so there are few gaps or air bubbles in the swirl you’re making. Think of the swirl in a cinnamon roll for reference.
10. Once you formed your log, gently pat/ pinch the edges of the dough to seal. Wrap up in the parchment/wax paper you just used. Tightly wrap that in plastic wrap, taping the ends of the plastic wrap so it doesn’t unwrap. This prevents the dough from drying out.
11. Chill in the refrigerator for 2 hours to overnight, or the freezer for 1 hour.
12. Once the dough is chilled, pre-heat oven to 350°F.
13. Unwrap your dough and slice into ¼ inch thick pieces with a sharp knife. It’s okay if they aren’t perfectly round.
14. Place sliced cookies onto a parchment paper or silicone mat lined cookie sheet. Space at least 2 inches apart, leaving room for the cookies to spread.
15. Bake at 350°F for 10-12 minutes, or until edges are lightly golden.
16. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to cool completely. Store in airtight container.
Jake Spins Date and Walnut Pinwheels
Jake is back in action, and this time he is making some delicious date and walnut pinwheel cookies just in time for the holidays!
Recipe note: pay attention to how stiff or loose your dough is before putting it in the fridge. A couple teaspoons of water or an additional sprinkling of flour into your dough can make the difference between taking cookies to the neighbors or having to eat the whole batch yourself!
Get the recipe:
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Holiday Cookies - Date-Nut Pinwheels
These delightful cookies have a brown sugar dough with a delectable filling of dates, nuts, and sugar melded together on the stove, rolled, sliced and baked into a soft, chewy cookie that everyone will love.
#cookies #holidaycookies #rolledcookies, #sugarcookies #thebakefeed #bakersofinstagram #bakingcookies #bakersgonnabake #cookieart #cookiestagram #buzzfeedfood #cookiesofinstagram #sugarcookies #cookiefun #feedfeed #edibleart #ilovebaking #cookieartist #holidaybaking #christmasbaking #bakefromscratch #customdecoratedcookies #wintercookies #christmascookies #cookieseason #baking #instacookies
How to make Date Pinwheels | Date Pinwheel Cookies
These are old fashioned date pinwheel cookies. Came from grandma and they are a special icebox cookie to make at Christmastime, but they were my grandma's favorite so we had them all the time.
8 oz pitted dates, chopped
1 C water
1/4 C sugar
2 tsp lemon juice
DOUGH
1 C butter, softened
2 C brown sugar
2 eggs
3 1/2 C flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
In a saucepan combine dates, water, sugar, and lemon juice. Bring date mixture to a boil and simmer 10 minutes, stirring occasionally.
In a mixing bowl, cream butter and sugar and eggs. add dry ingredients and mix together. Divide dough into 3 equal parts and wrap each on in plastic wrap and chill until easy to handle.
Between sheets of parchment or wax paper roll each portion into a rectangle ( about 9x12) Spread 1/3 of date mixture over dough. Starting with the 12 inch side, lift edge of waxed paper. Peel off as dough is rolled, jelly roll fashion. Repeat with remaining portion and filling. Wrap rolls in parchment or waxed paper and refrigerate over night.
Preheat oven to 350°. Cut each roll into 1/4 slices and place about 1 apart on cookie sheet, Bake for 10-12 minutes- cool on racks.