Recipes and Cooking Date Pinwheel Cookies 4.7 (6) To enjoy these spirals of buttery cookie and sweet date filling any time, keep a roll of the dough in the freezer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 10 mins Total Time: 45 mins Servings: 84 Yield: 84 cookies Jump to Nutrition Facts Ingredients 1 8 ounce package (1-1/3 cups) pitted whole dates ½ cup water ⅓ cup sugar 2 tablespoon lemon juice ½ teaspoon vanilla ½ cup butter or margarine ½ cup shortening 3 cup all-purpose flour ½ cup sugar ½ cup packed brown sugar 1 egg 3 tablespoon milk 1 teaspoon vanilla ½ teaspoon baking soda ¼ teaspoon salt Directions Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool. Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle. To shape, divide the dough in half. Place each half of the dough between 2 sheets of parchment or waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of parchment or waxed paper. Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in parchment or waxed paper or plastic wrap. Chill for 4 to 48 hours. Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies. Tips Wrap shaped dough and place in airtight container or plastic freezer bag and freeze up to 1 month. Bake as above. Print Nutrition Facts (per serving) 56 Calories 3g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 56 % Daily Value * Total Fat 3g 4% Cholesterol 4mg 1% Sodium 22mg 1% Total Carbohydrate 8g 3% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.