Date Swirl Cookies
If you love dates, you will LOVE these cookies.
Printable recipe here:
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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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The BEST Date Rolls | How to Make Date Rolls | Holiday Favourites
Crispy on the outside, soft on the inside with a crunchy surprise, these Date Rolls are a Christmas Classic! The dates are stuffed with walnuts and wrapped in a classic cookie dough to form these delicious bite-sized Date Rolls. I'm sure you all are going to love this Date Rolls recipe!
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#platinitwithwendy #daterolls #goanfood
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Chocolate-Nut Pinwheel Cookies
This recipe from Taste of Home magazine, by Sedonie Zeitler of Luxemburg, Wisconsin.
Makes about 3.5 dozen cookies, depending on how thick you cut the slices.
2/3 cup butter softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt (omit if using salted butter)
1/3 cup ground almonds
1/4 teaspoon almond extract
1/4 cup unsweetened baking cocoa
In a large bowl cream the sugar and butter together, beat in the egg and the vanilla extract. Add the baking powder and salt (if using) and blend. Add the flour and stir together until it forms a soft dough. Bring the dough into a ball shape and cut it in half evenly.
Take one half and blend in the almond extract and ground almonds.
Take the other half and blend in the cocoa.
Roll out each of the dough portions between sheet of waxed paper (if you don't use waxed paper or parchment paper the dough will stick like crazy to the rolling pin).
Form each portion of dough into a 16 x 8 inch rectangle and try to make sure the dough is of even thickness all over. Place each rolled out piece in the refrigerator for a half an hour.
Once chilled, remove the waxed paper top from the chocolate dough and to with the white dough. Press gently all over to stick the pieces together.
Roll up tightly (jelly roll style) starting from the long side. If the dough cracks when rolling, it may be too chilled, let it warm up slightly.
Wrap finished dough log in waxed paper and chill in refrigerator for several hours or overnight. The dough roll need to be quite firm. It the roll isn't firm enough it will deform or squish when you are cutting it.
Cut the roll into 1/4 slices. Place slices about an inch apart on an ungreased cookie sheet and bake at 350F for about 9-11 minutes until cookies are set (no longer doughy in the center) and/or the bottoms are just the tiniest touch light brown.
Let cool on cookie sheet for 5 minutes and then transfer to wire racks to cool completely. These freeze and travel well.
Anticipated FAQ's
Yes you can use pretty much any kind of sugar cookie dough for this.
Yes you can use another kind of ground nut.
Yes you can leave out the ground almonds and the almond extract.
No that wasn't a real hypnotic dough, I was only kidding.
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!
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BAKERY-STYLE DATE COOKIES | Old-fashioned date pinwheel cookie recipe
Hello again friends! Today I am sharing a treasured family recipe, old-fashioned bakery date pinwheel cookies. YUM. This recipe makes about 2 and a half dozen cookies and are mouth-watering while warm, and perfectly soft and chewy the next day. Plus they have dates, so that makes them healthy, right?! I hope you enjoy this recipe as much as I do. Thank you for joining me in this cooking series. Until next time!
Pinwheel Date Cookies
(makes 2.5 dozen)
-The Dough-
1/2 cup butter (softened to room temp)
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 3/4 cup flour
1/2 tsp. baking soda
1. Cream together butter, sugar, and brown sugar. Then add egg and vanilla and mix.
2. Sift flour, salt, and baking soda together. Add to batter until mixed thoroughly.
3. Toss dough onto floured board and roll into an oblong shape.
-The Filling-
1/2 lb dried dates (1 3/4 cup)
1/4 cup sugar
1/3 cup water
1/2 cup of chopped pecans or walnuts
2 tbs lemon juice
1. Combine dates and water. Microwave for a few minutes until dates are softened.
2. Blend dates. Then add in sugar, lemon juice, and nuts. Mix to combine.
3. Spread mixture onto the dough and cut the dough in half.
4. Make two separate jelly rolls and refrigerate for about 2 hours.
5. Once chilled, cut jelly rolls into cookies and place on a cookie sheet.
Bake at 400F for 11-12 minutes. Let cool and enjoy!
My favorite kitchen gear featured in this video:
-Wooden cutting board-
-Ninja blender-
-Nut chopper-
-Food scale-
Filming gear:
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-Tripod-
-Microphone-
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