Date Nut Pinwheel Cookies II

I love this recipe! My nana used to make these, but I couldn't find a recipe that was just like them until now. Cutting the rolled up dough can be a bit tricky. I saw the suggestion of dental floss that seemed one to try. I use a sharp knife on the frozen dough, but the sticky dates build up on the blade and tear the dough. To avoid this I wiped the knife blade with a damp cloth every few slices and it worked perfectly!

I followed these directions doubling everything. and needed more filling so I made a 3rd batch to finish off the dough. I don’t feel I added to much filling but perhaps rolled the dough a little thinner, anyways, the cookies are great!

These are truly excellent! These are frankly better than my grandma's were. The dough is pretty hard to roll out, and the filling is challenging to spread far enough. The only reason I didn't give it give stars is that I would have liked more filling (next time, I'll just double that part of the recipe). I was very sad when they were all gone!

These are truly excellent! These are frankly better than my grandma's were. The dough is pretty hard to roll out, and the filling is challenging to spread far enough. The only reason I didn't give it give stars is that I would have liked more filling (next time, I'll just double that part of the recipe). I was very sad when they were all gone!

I love this recipe! At some other’s suggestions I did double the amount of filling that I made. I also wanted a smaller cookie as I make up cookie tins with about 15 different cookies and want them all to be about the same size - two bites at most. So I split the dough into four portions instead of three, then after rolling out I trimmed them to about 12” by 5”. I saved all the trimmings and got another two rolls out of them. I got about 125 cookies out of this and they are still a decent size. This will go into my regular Christmas cookie rotation!

This is an excellent cookie and makes a large batch. Perfect for including on cookie trays.

I did not have any issues with the dough. Make it and divide into 3 equal portions. Pat each into a rectangle and wrap in wax paper then chill in the fridge. I chilled it for at least two hours. I cut out a piece of wax paper into a 10x14" rectangle and used that as a guide to roll out each portion of dough. Place your dough in the middle and when you reach the edges of the rectangle, you're good. I divided the filling into three equal portions ahead of time so I wouldn't run out. Spread the filling with a small offset spatula right to the edges of the rectangle. Use the wax paper to help roll it into a tight roll from the long edge. Wrap the rolls in wax paper. Repeat with remaining dough portions and freeze the rolls overnight. Slice with a sharp knife into 1/4" slices and bake on parchment paper lined trays. 15 minutes was WAY too long to bake. They were dark brown and very crispy. I found 10 min to be the perfect amount of time. The recipe yielded about 10 dozen cookies. I posted a photo if you want to see what they looked like. For the filling I ground the nuts and dates in the food processor(separately) before adding them to the water & sugar. Made it very easy to spread on the cold dough. Good luck! I almost forgot... they were delicious! ??