Date-Filled Icebox Cookies (Date Pinwheel Cookies)
 
Prep time
Cook time
Total time
 
Delicious and beautiful pinwheel cookie....a Christmas favorite in this family
Author:
Recipe type: Cookie
Cuisine: American and Northern European :)
Serves: 6 dozen
Ingredients
  • For Dough:
  • 1 C butter
  • 1 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 1 t. salt
  • 1 t vanilla
  • 4 C flour
  • 1 t. soda
  • Filling:
  • 1 C dates, chopped
  • 1 C black walnuts, chopped
  • ½ C sugar
  • ½ C water
  • 1 t vanilla
Instructions
  1. For Filling:
  2. In saucepan on medium, cook dates, nuts,sugar and water until thick. Add vanilla. Cool. You may need to stir in 2-3 T of water for spreading unto dough.
  3. For Dough:
  4. Cream sugar,salt and butter, add eggs and mix together. Mix in dry ingredients and refrigerate for at least an 1 hour. Divide dough in half and a well-floured board and roll into 2 rectangles (I used a large knife to mold into rectangles.) Roll out to ⅝" 3/4", so the dough will not tear when rolling.
  5. Spread ½ the filling onto each rectangle. (It works best for me to spoon on the filling, making 10-12 spoonfuls onto each rectangle as the filling is difficult to spread. Go slow so that the dough doesn't tear.
  6. From the wide side of the rectangle, roll up the dough. Pinch the edge so that the pinwheel will stay in place during baking. Roll up each roll in waxed paper, place on a cookie sheet and stick into refrigerator for at least an hour. At this time they are ready to slice and bake. Can be left in refrigerator up to 2 weeks, or can be frozen. (Never happens here.)
  7. Slicing dough:
  8. Slice at least ⅝' thick. If they are more than this, the cookies get very large.
  9. Bake 10 to 12 minutes...very little browning.
  10. Take out of oven and let stand for 3-5 minutes before transferring to waxed paper. Cool and store in air-tight container.
Recipe by The Gingham Apron at https://www.theginghamapron.com/date-filled-icebox-cookies-date-pinwheel-cookies/