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Medjool Date Pinwheel Cookies
Provided by:
Natural Delights
Ingredients:
- - 2 cups, Medjool Dates, pitted
- - 1/3 cup Orange Juice
- - 1 Tablespoon Orange Zest
- - 1 stick Butter, room temp.
- - 4 oz. Cream Cheese, room temp.
- - ½ cup Sugar
- - 1 teaspoon Vanilla
- - 1 extra large Egg Yolk
- - 1 ¾ cup Flour
- - 1 ½ teaspoons Anise Seeds, ground
- - ¼ teaspoon Baking Powder
- - ¼ teaspoon Baking Soda
- - ½ teaspoon Salt
- - For topping: ½ cup Turbinado or Demerara Sugar
Directions:
Preparation
In a food processor blend together dates, juice and zest until creamy. Set aside.
In a large bowl using an electric mixer, beat together butter, cream cheese and sugar until light & fluffy, 3 minutes. Add vanilla and yolk. Blend well scraping sides of the bowl.
In a separate mixing bowl blend the remaining dry ingredients.
Add dry ingredients to butter mixture to fully incorporate.
Divide dough into half. Using rolling pin roll dough into 7” X 9“ rectangles. If dough is sticky roll between wax paper.
Divide date filling between the rectangles. Smooth with a spatula to make an even layer of filling leaving a ¼ inch border around the edges.
Starting with the long side roll up the pinwheels jellyroll style using the wax paper as a guide.
Roll logs in raw sugar to coat completely. Wrap tightly in plastic wrap and chill in freezer or refrigerator until very firm. About 2-4 hours or overnight.
To Bake
Preheat oven to 350 degrees On a work surface with a sharp knife slice off 1/3 inch slices from rolls.
Arrange on lined sheet pans about 2 inches apart. Bake for 15-17 minutes. Cool on racks.
Store in airtight containers once cool for up to 10 days.
Where You Can Buy Ingredients:
Farm Name | Owner Name | Address | Details |
---|---|---|---|
Bard Date Company (Powered by Peanut Patch) | - | 4322 E County 13th Street, Yuma, AZ, 85364 | View |
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