Total Time
40mins
Prep 30 mins
Cook 10 mins

A family recipe as far as I know, and my father's very favorite cookie by far. They freeze well and actually keep quite a long time in an airtight container at room temp - if they don't all disappear first. ;o) A bit of work, but differently delicious and makes a LOT! Prep time does not include chilling dough.

Ingredients Nutrition

Directions

  1. For Filling: Cook together dates, sugar, water for 10 min or until thick.
  2. When cool, add nuts.
  3. For Dough: Cream shortening and brown sugar.
  4. Add eggs; mix well.
  5. Sift dry ingredients together& combine with egg mixture; mix well.
  6. Divide dough into 4 parts; roll each 1/4" thick.
  7. Spread each with 1/4 of filling, roll up like a jelly roll.
  8. Cover the four'logs' and chill several hours.
  9. Slice 1/4" thick for each pinwheel.
  10. Bake 8-10 min.
  11. at 375.
Most Helpful

5 5

Hey Winkki! My Grandma used to make these cookies EVERY Christmas! She hasn't been baking much recently due to her health, and I totally forgot about these cookies! In my cookbook it goes!!! I can't wait to make these this year and surprise her! Thanks so much for posting! HIGHLY recommended ~Manda

5 5

These are just lovely lovely cookies. They look beautiful and they taste wonderful. The texture is right, the spicing is right. There is no way anyone could improve on them. I used half butter and half shortening in the cookie dough, and should have chopped my walnuts finer. But for a manually non-dextrous person like myself, they came out unbelievably good looking, and, as I mentioned, are delicious. Thank you very much for sharing this recipe with us. I made half a batch of cookies, dividing the dough into three rolls. I think I got about 10 dozen, but I started counting after tasting. (I think I was cutting the cookies about 1/3 inch thick.) BTW, these cookies do not spread very much, so they can be placed fairly close on the sheets. BTW, other than the butter for shortening change I mentioned, and halving all the amounts of the ingredients, including weighing the eggs to get 1 1/2 eggs, I didn't change anything, wouldn't and definitely won't next time.

5 5

Love these delicious cookies! I usually make half of this recipe, using only one egg, the full amount of salt, and no baking powder. I add 1 teaspoon of vanilla. Both the dough and the cookies freeze well.