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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Date-Nut Pinwheels

This cookie always reminds me of my daughter Rebekah. They are a favorite of hers and I find that weird. I don't usually think of a date-nut filling as being kid friendly. She's hardly a kid anymore but has loved these for years. So much for my Rice Krispie Treat theory.

These are a classic refrigerator type cookie; keeps perfectly in tidy logs in the freezer for weeks ready for slicing and baking. Spirals of spice scented dough encase mashed dates and nuts. I love the way Date-Nut Pinwheels add texture to an assorted cookie platter. Admittedly, they aren't the first off the tray...hard to take the gold medal from rugelach and hamentachen; but they are delicious. Speaking of hamentachen, someone needs to take the dough and filling and make the classic triangle shape. Let me know how they turn out ~ I'll bet unique and fabulous!



Kosher Status: Parve
Number of servings: makes 2 logs, about 48 cookies
Main Ingredient(s):
Preparation Time: 00:40
Cooking Time: 00:10
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


Dough:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 2/3 cup margarine (or unsalted butter for dairy)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Filling:

  • 8 oz. pitted dates
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1/2 cup finely chopped walnuts (I prefer almonds)

 



Steps:

To make the dough, combine the dry ingredients in medium bowl and set aside.

In a large bowl, beat the butter until light. Add the sugar and mix. Add the eggs and vanilla, beat until just combined. I don't like to over mix cookie dough as it causes the cookies to spread too much during baking.

Add 1/2 the flour and mix. Add the remaining flour and mix with your hands if necessary. Divide the dough in half and return to the bowl. Cover with plastic wrap and refrigerate for an hour.

To make the filling, add all the ingredients into a medium sauce pan. Add 1/2 cup water. Cook over medium low heat, stirring until the dates mash down and the mixture is smooth and thickened, about 5 minutes.

Cool the filling.

When the dough is chilled, on a lightly floured surface, roll each half into a 10" x 12" rectangle.

Spread 1/2 the filling over each dough rectangle leaving a narrow edge on the 12" side without filling. Roll up starting with the 12" edge that has filling. You'll have to handle the roll lightly but firmly as you don't want the filling to ooze out as your roll.

Place the log onto a piece of parchment or wax paper and roll up to wrap. Repeat with the remaining roll. Place into the freezer to firm the log. It just needs to chill long enough to allow for cutting without flattening the log.

When the dough is chilled, on a lightly floured surface, roll each half into a 10" x 12" rectangle.

Spread 1/2 the filling over each dough rectangle leaving a narrow edge on the 12" side without filling. Roll up starting with the 12" edge that has filling. You'll have to handle the roll lightly but firmly as you don't want the filling to ooze out as your roll.

Place the log onto a piece of parchment or wax paper and roll up to wrap. Repeat with the remaining roll. Place into the freezer to firm the log. It just needs to chill long enough to allow for cutting without flattening the log.

When you are ready to bake, preheat the oven to 375'.

Unwrap the log and with a very sharp, thin knife, cut about 1/4" slices.

Place the sliced cookies onto a parchment lined cookie sheet. Bake for 8 to 10 minutes. The cookies will be golden brown around the edges and bottom. Every oven is different so you just have to watch to make sure they don't get too brown. Cookies will continue to bake for a minute once removed from the oven.

After a few minutes, remove to a wire rack to cool.



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