Description
Delight in these Date & Nut Pinwheel Cookies, featuring a luscious filling of caramelized dates, orange zest, and toasted walnuts, wrapped in a buttery, tender cookie dough. Perfectly spiced with a hint of citrus, these cookies combine chewy textures and sweet flavors in every bite, making them an ideal treat for holiday gatherings or anytime you crave a gourmet homemade cookie.
Ingredients
Filling
- ½ lb pitted dates
- ⅓ cup water
- ¼ cup maple syrup
- 1 tbsp orange zest
- ¼ cup fresh orange juice
- ¼ cup chopped and toasted walnuts
Cookie Dough
- 8 tbsp (1 stick) unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar, firmly packed
- 1 large egg
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ¼ tsp baking soda
Instructions
- Prepare the date filling: Chop the pitted dates into small pieces. In a saucepan, combine the dates, water, maple syrup, orange zest, and orange juice. Bring to a light boil and cook for 5 minutes until the mixture thickens. Remove from heat and set aside to cool to room temperature. Once cooled, stir in the chopped toasted walnuts.
- Make the cookie dough: In a mixer, cream together the unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add the egg and mix until fully incorporated, about 1 minute.
- Add dry ingredients: To the mixer bowl, add the all-purpose flour, kosher salt, and baking soda. Mix until combined and no dry streaks remain, about 1-2 minutes. Transfer the dough to the refrigerator to chill for at least 1 hour.
- Roll out dough: On a floured parchment paper surface, roll the chilled dough into a roughly 12x14 inch rectangle.
- Spread filling: Spoon the cooled date and walnut mixture evenly over the rolled-out dough, spreading it to all edges.
- Form pinwheel: Using the parchment paper, gently lift and roll the dough and filling like a jelly roll. Place the rolled log in the refrigerator and chill until firm, about 4-6 hours or overnight.
- Slice and bake: Preheat the oven to 375°F (190°C). Cut the chilled dough log into ¼-inch thick slices with a sharp knife. Arrange the cookies on a parchment-lined baking sheet. Bake for 10-12 minutes until the edges are golden brown. Let cool before serving.
Notes
- For best results, chill the dough long enough to handle easily before slicing.
- Ensure walnuts are toasted to enhance their flavor.
- You can substitute walnuts with pecans for a different nutty profile.
- Store cooled cookies in an airtight container for up to 5 days.
- These cookies freeze well; slice before freezing and bake directly from frozen with an additional minute or two of baking.
