Yield
Makes 2 1/2 dozen

Sweet chopped dates and crunchy walnuts rolled in cookie dough and sliced into pinwheels make a simple and tasty cookie. Make these ahead and freeze or serve warm out of the oven.

How to Make It

Step 1

Stir together dates, 1/4 cup sugar, 1/2 cup water, and 1/8 teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside.

Step 2

Beat remaining 1/2 cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy.

Step 3

Add egg and vanilla, beating until blended. Gradually add remaining 1/8 teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour.

Step 4

Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a 1/2-inch border.

Step 5

Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour.

Step 6

Cut roll into 1/4-inch-thick slices; place on lightly greased baking sheets.

Step 7

Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely.

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