- Mixing the Ingredients
Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
- Resting and Cooling
Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
- Mixing the Ingredients
Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
- Resting and Cooling
Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
- Preheating and Prep
Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
- Preparing the Ingredients
Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
- Preheating and Prep
Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
- Calories:129 kcal%6%
- Protein:2.0 g%4%
- Carbohydrates:19.0 g%6%
- Fat:5.0 g%10%
- Sugar:11.0 g%11%
- Salt:0.1 g%1%
- Energy:540 kJ%9%
Date Nut Pinwheel Cookies II is a delicious and satisfying dish, Featuring butter (at room temperature), packed brown sugar and eggs, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
