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» Caramel Date Pinwheels

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These wonderful moist cookies combine the texture of shortbread with the moist center of fruit and caramel, you can substitute most any dried fruit from apricots to apples and they will turn out just as well. They are easy to make ahead and freeze once you’ve rolled them. I’ve used candied fruit such as you would use in a fruitcake as well.

2/3 C butter softened

1 C packed brown sugar

1 egg

1 1/4 tsp vanilla extract

1 3/4 C all purpose flour

1/2 tsp baking soda

1/4 tsp salt


1 package(8 oz) chopped dates, or the dried fruit of your choice.

1/2 C water

1/3 C sugar

1/2 C chopped walnuts

2 Tbsp chopped candied cherries

In a large mixing bowl, combine butter, brown sugar and mix until fluffy. Beat in egg and vanilla

Combine flour, baking soda and salt and gradually add to the creamed mixture. Refrigerate for 2 hours or until firm to the touch and easy to handle.

In a large saucepan combine dates, water and sugar, cook until thickened which should take around 5 minutes. Stir in Cherries and walnuts. Remove from heat and cool completely.

Divide dough in half and roll one portion between two sheets of waxed paper into a 12×10 inch rectangle. Spread with half of the filling and roll into a very tight jelly roll starting with the long side. Repeat with the remaining dough and and filling, roll in plastic wrap and refrigerate for another 2 hours or until firm.

After dough has chilled remove plastic wrap and using a very sharp knife, cut into slices 1/4 inch thick and place on a greased baking sheet 1 inch apart. Bake at 375F for 8 to 10 minutes or until lightly browned. Remove from pan and place on wire racks to cool completely.

Makes 6 to 7 doz cookies.


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