Growing up in New York City, I remember date-nut bread, date pudding, date-nut cake and cookies with a filling that might have been the date version of Fig Newtons. The dried dates used to make these sweets were an everyday ingredient, as common then as dried cranberries are now. Of course they’re still available, but they and the wonderful recipes they were used in seem to have fallen out of fashion. A shame, because, as I was reminded when I made these cookies, they’re great!
Dorie’s recipe is based on her friend Oklahoma chef John Bennett and it makes a soft sticky dough (sweetened with brown sugar) that is rolled out and topped with a date-nut mixture (cooked down so it’s kind of like a paste), then rolled and sliced. Pretty simple (although my dough cracked a fair bit when I was rolling it but never fear – it bakes up so you can barely notice the cracks!). Dorie’s recipe calls for the cookies to be sliced 1/2 inch thick but I went with the way the cookies were originally made – 1/4 inch thick – and they were just perfect.
I expected these to be super sweet but they were not – more like a Fig Newton if you know what those taste like. Almost kind of healthy-tasting 😉 I enjoyed them and would love to experiment with other pinwheel type cookies with different fillings (hello chocolate….)
Get the recipe for Dorie Greenspan’s Date-Nut Pinwheels on page 248 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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