Date Swirl Cookies



5 dozen (serving size: 1 cookie)

Recipe from

Oxmoor House

Nutritional Information

Calories 47
Fat 1.2 g
Satfat 0.7 g
Protein 0.6 g
Carbohydrate 8.8 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 31 mg
Caloriesfromfat 23 %
Fiber 0.4 g
Calcium 10 mg


1 (8-ounce) package chopped dates
1/3 cup water
1/3 cup butter or stick margarine
3/4 cup firmly packed brown sugar
1/4 cup apricot-flavored baby food
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
Date Filling
Cooking spray


Combine dates and water in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat, and cool.

Beat butter at medium speed of a mixer until light and fluffy; add sugar, and beat well. Add baby food and egg; beat well.

Combine flour and next 3 ingredients; gradually add to butter mixture. Shape dough into a ball. Place dough on a lightly floured surface, and roll into an 18- x 8- inch rectangle. Spread Date Filling over dough, leaving a 1/2-inch margin on sides. Beginning at 1 long edge, roll up dough tightly, jelly-roll fashion; pinch seam to seal. Cut roll in half, and wrap rolls in wax paper; freeze 3 hours or chill 8 hours.

Preheat oven to 350°.

Unwrap rolls; cut each roll into 30 (3/8- inch) slices. Place slices on baking sheets coated with cooking spray. Bake at 350° for 13 minutes or just until lightly browned.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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