These scrumptious Orange-Date Pinwheels are perfect for enjoying with a tall glass of milk.
Makes about 72
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon orange zest
- 4¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (10-ounce) package pitted dates, finely chopped
- 1 cup fresh orange juice
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- For dough: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in zest.
- In another large bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for 2 hours.
- For filling: In a medium saucepan, cook dates, orange juice, granulated sugar, and cinnamon over medium heat, stirring frequently, until mixture is very thick, 8 to 10 minutes. Let cool for 30 minutes.
- On a lightly floured surface, roll half of dough into a 14x10-inch rectangle. Spread half of date mixture onto dough. Starting at one long side, roll up dough, jelly roll style, and press edge to seal. Wrap log in parchment paper. Repeat procedure with remaining dough and remaining date mixture. Freeze for at least 2 hours or overnight.
- Preheat oven to 375°. Line baking sheets with parchment paper.
- Remove 1 log from freezer. Slice into ½-inch-thick slices. Place on prepared pans.
- Bake until lightly browned, 14 to 16 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Repeat with remaining log.
Kitchen Tip: Before removing from the pan and cutting, allow cooled bars to chill in the refrigerator for about 30 minutes. Wipe the knife clean after each slice for smooth, even edges on each bar.
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