Adapted from the Better Homes & Gardens Dessert Cookbook (1960)
If I told you these classic date and walnut refrigerator cookies are a health food, would you believe me? Dates and walnuts are super nutritious, so if you ignore the sugar, butter, and flour they are ridiculously good for you. Which is great because they are excellent!
The sugar cookie dough is easy to throw together and the date and walnut filling cooks up quickly on the stove top.
The cookies have a delicious, jammy swirl of dates and walnuts, and they’re satisfying and not too sweet.
To make the dough, start by creaming the butter and sugars until light and fluffy. Beat in the egg and vanilla until incorporated. Then add the flour, baking soda, and salt, mixing just until combined (avoid over-mixing).
Form the cookie dough into a rectangular disk, wrap it in plastic wrap, and let it rest in the refrigerator while you make the filling.
In a saucepan, combine dates, sugar, water, orange juice, zest, and salt. Cook over medium heat, stirring often, until the mixture boils and thickens. Add a little more water if needed. Cool completely, then stir in the walnuts.
To assemble the cookies, divide the chilled dough in half. On a lightly floured surface, roll one portion into a 12×8-inch rectangle, about ¼ inch thick. Spread with half the filling. Roll up tightly from the short edge (or the long edge for smaller pinwheels).
Rolling the dough into logs can take a little nudging – if you don’t get a perfect rectangle that doesn’t matter too much – you can even it up at the end. Use a bench scraper or knife to help lift if sticky. Tip: If dough is soft, chill briefly before rolling.
Repeat with remaining dough and filling, then wrap rolls in parchment or plastic wrap and chill 1–2 hours in the refrigerator (or freeze for longer storage).
When you’re ready to bake, cut the chilled rolls into ¼‑inch slices. Place on prepared sheets (these cookies spread very little) and bake 8–10 minutes, until set and lightly golden.
Cool on wire racks before eating. Store the cookies in an airtight container; they can be stored on the counter but last longer in the fridge or freezer.
If you’re looking for more simple vintage cookie recipes, check out these Lemon Pecan Refrigerator Cookies, and these No-Bake Peanut Butter Cup Bars!
Date and Walnut Pinwheel Refrigerator Cookies
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Date Filling
- 10 oz pitted dates, chopped (~ 1½ cups)
- ¼ cup sugar
- ⅓ cup water
- 1 orange, juice and zest
- Pinch of salt
- ½ cup chopped toasted walnuts
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
Make the dough
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt, mixing just until combined (avoid over-mixing).
- Form into a rectangular disk, wrap in plastic wrap, and rest in the refrigerator while you make the filling.
Make the filling
- In a saucepan, combine dates, sugar, water, orange juice, zest, and salt. Cook over medium heat, stirring often, until the mixture boils and thickens. Add a little more water if needed. Cool completely, then stir in walnuts.
Assemble
- Divide dough in half. On a lightly floured surface, roll one portion into a 12×8-inch rectangle, about ¼ inch thick. Spread with half the filling. Roll up tightly from the short edge (or the long edge for smaller pinwheels). Use a bench scraper or knife to help lift if sticky. Tip: If dough is soft, chill briefly before rolling.
- Repeat with remaining dough and filling. Wrap rolls in parchment and chill 1–2 hours in the refrigerator (or freeze for longer storage).
Slice and bake
- Cut chilled rolls into ¼‑inch slices. Place on prepared sheets (cookies spread very little). Bake 8–10 minutes, until set and lightly golden.
- Cool on wire racks. Store in an airtight container. The cookies can be stored on the counter but last longer if stored in the fridge or freezer.
