Date and Walnut Pinwheel Refrigerator Cookies
Adapted from the Better Homes & Gardens Dessert Cookbook (1960)If you love dates and nuts, these pinwheel cookies are a must-bake!The cookies feature a swirl of jammy dates, crunchy walnuts, and a hint of citrus, and are just the right amount of sweet. They’re easy to make and the dough stores well in the freezer, so they’re ready to bake when you’re craving a treat!
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.