Mom Elliott's Date Pinwheel Cookies

Mom Elliott's Date Pinwheel Cookies

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Diane Elliott


My Mom use to make these. We all absolutely loved them. Now I make them for my kids, and they like them just as much.


★★★★★ 1 vote

10 Min



  • 2 1/2 c
    chopped dates
  • 1 c
  • 1 c

  • 1 c
  • 2 c
    brown sugar
  • 3
    eggs, beaten
  • 4 c
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1 tsp
    vanilla extract

How to Make Mom Elliott's Date Pinwheel Cookies


  1. Filling:

    Combine chopped dates, sugar and water in a medium saucepan.
  2. Cook 10 minutes or until thick. Stirring often.
  3. Remove from heat to cool.
  4. Meanwhile---
  5. Dough:

    Cream shortening, brown sugar, eggs and vanilla.
  6. Add dry ingredients and mix well. You may need to use your hands to get all of the flour mixed in.
  7. Roll out on, lightly floured, waxed paper to 1/4 inch thick.
  8. Spread cooled date mixture evenly onto dough, leaving one long side bare to seal edge.
  9. Roll up, jelly roll style. Seal edge.
  10. Wrap in waxed paper and chill for 1 hour (or freeze for later use).
  11. Cut roll into 1/2 inch thick cookies and place on a cookie sheet, leaving room to expand.
  12. Bake at 350 degrees F. for 10-12 minutes or until golden brown.
  13. Let cool on cookie sheet before removing to wire rack.

Printable Recipe Card

About Mom Elliott's Date Pinwheel Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #dates #pinwheel

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