Date Swirl Cookies

Yield: 5 dozen (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 47
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Protein: 0.6g
  • Carbohydrate: 8.8g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 31mg
  • Calories from fat: 23%
  • Fiber: 0.4g
  • Calcium: 10mg


  • 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


  1. Combine dates and water in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat, and cool.
  2. Beat butter at medium speed of a mixer until light and fluffy; add sugar, and beat well. Add baby food and egg; beat well.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
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