These are my first pinwheel cookies. Although I’ve been baking cookies for over fifty years (ouch!) I have never been drawn to a pinwheel cookie. What I’ve been missing! Although it seems like a challenging cookie on paper, all you really need is plenty of time to allow for chilling.
I decided to make these for Super Bowl Sunday. I took the butter out the night before to soften and took out my egg first thing in the morning to come to room temperature. When the egg was the right temperature, I made the filling. I chopped the dates, but not too fine. At first, I thought perhaps the pieces were too large because the filling was not thickening in a few minutes as the recipe said it would. But I kept cooking it until it looked like this:
The dough was easy to mix and roll out. I didn’t get a perfect rectangle, but I figured the ends would be trimmed anyway so I didn’t worry. After the dough spent an hour in the freezer, it was time to spread the filling over the dough. There wasn’t enough filling to spread to the dimensions the recipe called for (perhaps it was too chunky) but it was enough.
Now for the rolling. The dough had softened, but it still cracked in spots as I rolled. I used some of the ragged edges that fell off during rolling to patch the cracks. Into the fridge for an hour , then it was time to slice and bake. I used a serrated knife, which was a good choice:
Pre-baking the cookies looked like this:
As you can see, there are some cracks on the edges, but after the cookies baked, they held together just fine.
These were delicious and well-received by our game day guests. I just wish we had some leftovers!