Grandma Hoffman’s Date Pinwheel Cookies (Butter Version)

• servings: 4 dozen cookies
• active time: 45 minutes
• total time: 10-12 hours

Ingredients

Date Filling

680 g (1½ lb) dried dates, chopped

50 g (¼ cup) sugar

80 ml (⅓ cup) water

30 g (¼ cup) walnuts, finely chopped

3 g (½ tsp) salt

15 ml (1 Tbsp) lemon juice

Cookie Dough

240 g (2 cups) all-purpose flour

3 g (½ tsp) salt

2.5 g (½ tsp) baking soda

113 g (½ cup) unsalted butter, cool room temperature

100 g (½ cup) brown sugar

100 g (½ cup) white sugar

1 large egg, beaten

13 ml (1 Tbsp) vanilla extract

Directions

Prepare the filling:

1. Combine chopped dates, sugar, and water in a saucepan. Cook over medium heat about 5 minutes, stirring, until very soft and thick. Remove from heat and stir in walnuts, salt, and lemon juice. Cool completely.

Prepare the dough:

1. In a bowl, sift together flour, salt, and baking soda. Set aside.

2. In a large bowl, beat butter, brown sugar, and white sugar until smooth and slightly fluffy.

3. Mix in beaten egg and vanilla just until incorporated.

4. Stir dry ingredients into the wet mixture just until a soft dough forms.

5. Divide dough in half, flatten into discs, wrap, and chill 30–45 minutes.

6. Assemble pinwheels: Roll each dough portion into a rectangle about 3 mm (⅛ inch) thick. Spread cooled date filling evenly over dough, leaving a small border. Roll up tightly like a jelly roll.

7. Chill logs: Wrap logs and refrigerate overnight for clean slicing.

8. Bake: Preheat oven to 175°C / 350°F. Slice cookies 6 mm (¼ inch) thick and place on lined baking sheets. Bake 8–10 minutes, until bottoms are lightly browned.

9. Cool: Let cookies cool briefly on the pan, then transfer to a rack.