DATE NUT PINWHEEL COOKIES I RECIPE | ALLRECIPES
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Date Cookies
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 230.6 calories, CarbohydrateContent 36.7 g, CholesterolContent 30.8 mg, FatContent 8.5 g, FiberContent 1.5 g, ProteinContent 3.2 g, SaturatedFatContent 4 g, SodiumContent 173 mg, SugarContent 21.2 g
EASY ITALIAN CHRISTMAS COOKIES RECIPE - PILLSBURY.COM
This easy take on Italian Christmas cookies will be an instant holiday classic thanks to Pillsbury sugar cookie dough, a speedy glaze and festive candy sprinkles.
Provided by Erin
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Yield 44
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In medium bowl, crumble cookie dough. Stir or knead in cream cheese, flour and 1/2 teaspoon of the vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In small bowl, stir powdered sugar, remaining 1/4 teaspoon vanilla and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency. Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.
Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 45 mg, SugarContent 10 g, TransFatContent 0 g
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