introduction

This cookie mix small bits of sweet date and nut in a soft roll. You will like the warm taste. These cookies look like a spiral. They make a nice snack or gift. For a different fruit twist, see Blueberry Cheesecake Swirl Cookies for an idea you can try later.

why make this recipe

You make this recipe for a simple, warm, home cookie. The date and nut mix gives a rich, sweet taste. You can make the dough ahead and bake later. If you want a bright twist for a party, look at blueberry lemon cookies for other small-batch ideas.

how to make Date-nut Pinwheel Cookies – Galletta’s Galley

Make the date mix first. Cool it. Make the dough next. Roll the dough flat and spread the date mix. Roll up the dough tight. Chill the roll so you get even slices. Cut slices and bake. For a different cookie method, you can read how to make chewy cookies like chewy maple cinnamon cookies to learn dough tips.

Ingredients :

2 1/4 cups (280 g) all-purpose flour
1/2 teaspoon salt
1 cup (225 g) unsalted butter, soft
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 egg (for dough)
Filling: 1 cup (150 g) chopped dates, pitted
Filling: 1/2 cup (60 g) chopped walnuts or pecans
Filling: 1/4 cup (55 g) brown sugar, packed
1 tablespoon lemon juice or hot water to soften dates
1/2 teaspoon cinnamon (optional)
1 egg beaten for egg wash (optional)

For more snack ideas with a sweet center, see this marshmallow swirl cookie.

Directions :

Make the filling. Put chopped dates, brown sugar, nuts, lemon juice, and cinnamon in a small bowl. Mix. If the dates are dry, add a little hot water. Let it cool.
Make the dough. Beat the butter and sugar until smooth. Add the egg and vanilla. Mix. Add the flour and salt. Stir until the dough forms.
Chill the dough. Put the dough on a sheet of plastic wrap. Press it into a flat rectangle. Wrap and chill for 30 minutes.
Roll the dough. On a floured surface, roll the dough into a rectangle about 10 x 12 inches. Spread the date mix evenly over the dough, leaving a small edge.
Roll tight. Start at a long edge and roll the dough up tight like a log. Seal the seam with a little water or flour paste. Wrap the log and chill at least 1 hour.
Slice and bake. Preheat the oven to 350°F (175°C). Cut the log into 1/4- to 1/2-inch thick slices. Place slices on a cookie sheet with space between. Brush with egg wash if you want a shine.
Bake 10 to 14 minutes or until the edges are light brown. Let cool on a rack.

how to serve Date-nut Pinwheel Cookies – Galletta’s Galley

Serve the cookies warm or at room heat. Put them on a small plate for tea. You can add a dust of powder sugar. They pair well with milk or a hot cup of tea or coffee. For a plate mix with other cookies, try a soft chewy type for contrast like chocolate marshmallow cookies.

how to store Date-nut Pinwheel Cookies – Galletta’s Galley

Keep the cookies in an airtight box at room temp for 3 to 4 days. For longer life, put them in the fridge up to 2 weeks. You can freeze the dough log for up to 3 months. Thaw in the fridge and slice to bake.

tips to make Date-nut Pinwheel Cookies – Galletta’s Galley

Chill well. Cold dough makes neat slices.
Chop dates small so the roll cuts clean.
Use a sharp knife or a dental floss line to cut slices.
If your filling is wet, add a bit more flour to the dough edge so it seals.
For different tastes, swap walnuts for pecans or add orange zest. See other dough tips in the chewy cookie guide at chewy cookie tips.

variation (if any)

Add orange or lemon zest to the filling for a bright note.
Use apricot or fig in place of date for a new flavor.
Make mini rolls and bake less time for small bite cookies.
Add a light glaze of powdered sugar and milk after cooling.

FAQs

Q: Can I use date paste instead of chopped dates?
A: Yes. Spread date paste thin and mix with the nuts. It may make the roll softer. Chill well before slicing.

Q: Do I need to toast the nuts?
A: You can toast them for more taste. Let them cool before you mix with the dates.

Q: Can I make this dough ahead?
A: Yes. Make the dough and the filling. Store each in the fridge up to 2 days, or freeze for 3 months.

Q: How do I stop the filling from leaking?
A: Roll tight and seal the seam well. Chill the log before slicing. Cut with a very sharp knife.

Q: Can I bake from frozen slices?
A: You can, but add a few minutes to the bake time and watch closely.

Conclusion

For the full original recipe and more notes, see the Date-nut Pinwheel Cookies – Galletta’s Galley: Date-nut Pinwheel Cookies – Galletta’s Galley.