Standing the test of time this scrumptious recipe for Date Pinwheel Cookies is ideal for special occasions like the Month of Ramadan. Whether you prep it with Suhoor early in the morning or save it for Iftar, this recipe will remain a delectable and delicious option for breaking the fast in and after the Month of Ramadan! A recipe is only as good and versatile as its ingredients so be sure to use the tastiest Organic Dates brought to you by Oasis Date Gardens!
Date Pinwheel Cookies
Oasis Date Gardens
Though this Recipe has a short prep time it requires lots of rest, which makes it a perfect recipe for the Month of Ramadan. Its a great way to start the day early in the morning to prep the recipe and break the fast in the evening with delicious buttery sweetness!
8 oz Pitted Organic Medjool Dates
1 Cup water
1 Cup granulated Sugar
½ Cup Brown Sugar
½ Cup Margarine or Butter
⅓ Cup Shortening
3 Cups All-Purpose Flour
3 Tbsp Milk
1 ½ Tsp Vanilla (Divided)
2 Tbsp Lemon Juice
½ Tsp Baking Soda
¼ Tsp Salt
In a mixing bowl beat your margarine or butter and shortening with an electric mixer on medium high speed for 30 seconds.
Add in about half the flour, ½ cup of sugar, ½ cup of brown sugar, egg, milk, 1 teaspoon of vanilla, baking soda and salt. Then beat and mix in the remaining flour until thoroughly combined.
Cover and chill 1 hour or until easy to a handle and divide dough in half.
For filling in a medium saucepan combine dates, water and the remaining 1/2 cup sugar. Bring to a boil then reduce heat. Stir for about 2 minutes until thick. Stir in lemon juice and the remaining ½ teaspoon of vanilla and cool.
Roll out one half of the dough into a rectangle on a parchment paper lined baking sheet. Spread half of the filling over dough. With the long side of the baking sheet towards you roll the dough onto itself so that the filling stays on the inside fold. Moisten and pinch edges to seal.
Repeat for the remaining dough and filling, then wrap in waxed paper or clear plastic wrap and chill for 2-24 hours.
Cut into ¼-inch slices. Place 1 inch apart on a greased cookie sheet. Bake in a 375 degree oven for 10-12 minutes or till edges are lightly browned. Cool cookies on a wire rack. Makes about 72.
For an added crunch to your cookies feel free to add Unbound's Butter Toffee Walnuts to your filling for a sweet buttery taste in every bite!