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Sesame-Date Pinwheels





Yields
Makes about 70 cookies

Prep and Cook Time: about 1 3/4 hours, plus about 1 1/4 hours to chill. Notes: To toast the sesame seeds, shake often in an 8- to 10-inch frying pan over medium heat until golden, 5 to 7 minutes. Promptly remove from pan. You can store these date-filled cookies airtight for up to 3 days.

 2 cups chopped pitted dates
 3/4 cup granulated sugar
 3/4 cup toasted sesame seeds (see notes)
 1 cup (1/2 lb.) butter, at room temperature
 2 cups firmly packed brown sugar
 2 large eggs
 4 cups all-purpose flour
 1/2 teaspoon baking soda
 1/2 teaspoon salt
Step 1
1

In a 2- to 3-quart pan over medium heat, bring dates, granulated sugar, and 3/4 cup water to a boil. Adjust heat to maintain a simmer and stir often until mixture is as thick as jam, 15 to 20 minutes. Stir in sesame seeds. Let cool completely.

Step 2
2

In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until smooth; beat in eggs, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well blended.

Step 3
3

Divide dough into four equal portions. Roll one portion at a time between sheets of waxed paper or cooking parchment into a neat 6- by 8-inch rectangle. Pull off top piece of paper and dot dough with a fourth of the date filling, then gently spread to cover dough evenly, leaving a 1/2-inch strip bare along an 8-inch side. From the opposite 8-inch side, roll dough into a cylinder, pulling paper from dough as you roll. Wrap each cylinder airtight in waxed paper. Freeze until firm enough to slice neatly, about 1 1/4 hours.

Step 4
4

Unwrap dough. Using a thin, sharp knife, cut cylinders crosswise into 1/8-inch-thick slices (if chilled dough crumbles, let stand a few minutes to soften, then cut). Lay slices 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.

Step 5
5

Bake cookies in a 350° oven until slightly darker brown, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 62Calories from Fat 31
% Daily Value *
Total Fat 2.1g4%

Saturated Fat 1g5%
Cholesterol 7.7mg3%
Sodium 33mg2%
Total Carbohydrate 10g4%

Dietary Fiber 0.4g2%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.