Cinnamon Date Pinwheels
Cinnamon Date Pinwheels are a classic icebox cookie, with a walnut-studded cinnamon date filling wrapped up in brown sugar shortbread.
Ingredients
For the Filling:
- 2½ cups chopped, pitted dates
- 1 cup granulated sugar
- 1½ cups water
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup finely chopped walnuts, or other nut of choice
For the Dough:
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
To Make the Filling:
- Cook the dates, sugar, and water in a heavy saucepan over low heat until thick and soft.
- Add the vanilla, cinnamon, and salt and cook another minute.
- Remove from heat and stir in the walnuts; cool completely
To Make the Dough:
- In a stand mixer or with a hand mixer, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla.
- Sift in the dry ingredients and mix until a smooth dough forms.
- Wrap the dough in plastic and refrigerate until well-chilled (at least 1 hour).
- Divide the dough into 4 equal pieces.
- Roll one piece into a rectangle ¼-inch-thick on a well-floured surface.
- Carefully spread ¼ of the date filling evenly over the dough, taking care not to puncture with the nuts.
- Roll up the dough jelly-roll-style from the bottom. Wrap the dough log in plastic and chill overnight. Repeat with the remaining dough and filling.
- The next day, preheat the oven to 375°.
- On a cutting board, unwrap each dough log and slice ¼-inch-thick into slices. Place the slices on parchment-lined baking sheets, allowing for space inbetween.
- Bake for about 7 minutes until golden brown. Cool completely.