Cranberry-Walnut Pinwheels

Cranberry-Walnut Pinwheels

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda 
Filling

Direction

Step 1: In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.

Step 2: For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely.

Step 3: Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread 1/3 of the filling over each rectangle to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm.

Step 4: Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 67 calories, 2g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.

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