Date Pinwheel Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .  .

Date Pinwheel Ice Box Cookies      

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well.  Sift together dry ingredients; stir into creamed mixture. 
   
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.
   
5. Begin at long edge, roll like a jelly roll.  Repeat with remaining dough.  
   
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
   
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and  orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Chocolate Walnut Shortbread Ice Box Cookies

Pistachio Cranberry Ice Box Cookies 

Recipes without the photos . . .

Date Pinwheel Ice Box Cookies       

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture. 
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.  
5. Begin at long edge, roll like a jelly roll. Repeat with remaining dough.  
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.