Ingrédients pour Date Nut Pinwheels
- 1 cup pitted dates (packed)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) shortening
- 1 cup packed light brown sugar
- 1 large egg
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Comment préparer Date Nut Pinwheels
- **Make the Date Filling:** In a small saucepan, combine 1 cup pitted dates (packed), 1/4 cup granulated sugar, and 1/4 cup water. Bring to a boil over medium heat.
- Reduce heat to low and simmer, stirring constantly, for 1-2 minutes, or until the mixture thickens into a paste.
- Remove from heat and stir in 1/2 cup chopped walnuts or pecans and 1/2 teaspoon vanilla extract.
- Let the filling cool completely.
- **Prepare the Cookie Dough:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) shortening and 1 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1/2 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the last portion of flour by hand.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or until firm enough to handle.
- **Assemble the Pinwheels:** On a lightly floured surface or a large sheet of waxed paper, roll out the chilled dough into an 18x10 inch rectangle.
- Spread the cooled date filling evenly over the dough, leaving a 1/2-inch border on all sides.
- Tightly roll up the dough jelly-roll style, starting from a long side. Pinch the seam to seal.
- Cut the roll in half crosswise.
- Wrap each roll tightly in plastic wrap and chill for at least several hours, or preferably overnight.
- **Bake the Pinwheels:** Preheat your oven to 350°F (175°C).
- Cut each chilled roll into 1/4-inch slices.
- Place the slices on a lightly greased baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the pinwheels cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
2g
Carbs
3g
