Date Nut Pin Wheels

Jane Whittaker


These came from My McCalls Cookbook. My very first cookbook.

I make these every year for my Christmas cookie tray. They are very spicy, rich with cinnamon, nutmeg, and ginger, and the filling of nuts, dates, and lemon zest just puts them over the top. They are very festive looking and really not difficult to make.
Oh I almost forgot, sometimes these get out of "round".just roll them a few times before you slice them, and sometimes you can squish them back into round. that's why it is a good idea to keep one in fridge until ready to roll out

★★★★★ 2 votes
abt 3 dozen
30 Min
10 Min


2 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
2/3 c
butter, softened
1 c
1 large
1 tsp
vanilla extract
8 oz
dates, chopped, you can buy them that way
1/2 c
2 tsp
lemon zest
1/2 c
walnuts, finely chopped
1/2 c

How to Make Date Nut Pin Wheels


  • 1Make filling first by combining all filling ingredients except lemon zest, bring to a boil on med high heat until thickened, about 5 minutes. Remove from heat, add lemon zest, set aside and let cool.
  • 2Sift flour, baking powder,salt, cinnamon, nutmeg, and ginger.Set aside.
  • 3In a large bowl cream butter until light, gradually add in sugar, then egg and vanilla.Continue to beat until light and fluffy.
  • 4At low speed gradually add flour mixture. Dough will be very stiff. You might need to mix with your hands if you don't have a stand mixer.
  • 5Cover with plastic wrap, and refrigerate for at least 1 hour. You could even leave in over night.
  • 6Divide dough in half, and roll out to a 8x10 rectangle. Spread out half the filling, then roll up the long way, jelly roll fashion.
  • 7Repeat for the other dough. Wrap both "logs" up in plastic wrap and refrigerate overnignt.
  • 8Slice in 1/8 inch or wider slices, and bake in a preheated 375 degree oven for 8 to 15 minutes, how thick you sliced them determines how long to bake them.

Printable Recipe Card

About Date Nut Pin Wheels

Course/Dish: Cookies