Date Pinwheel Cookies in Your Pressure Cooker
Soft brown sugar dough rolled with sticky-sweet date and pecan filling, these swirl cookies are tender, crisp, and chewy all at once — and yes, they’re pressure-cooker friendly.
Equipment
- 1 Mixing bowl for dough and filling
Ingredients
Main ingredients
- 1 ¼ cups Chopped dates sweet and sticky
- ½ cup Sugar
- ½ cup Water
- ½ cup Finely chopped pecans
- 2 cups All-purpose flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter softened
- 1 cup Brown sugar packed
- 1 Egg
- ½ teaspoon Vanilla extract
Instructions
Instructions
- Combine dates, sugar, and water in a saucepan. Cook over medium heat for 10 minutes until thickened. Stir in pecans and let cool.
- Whisk flour, baking soda, and salt together in a bowl.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Add egg and vanilla extract to the butter mixture and mix well.
- Gradually mix dry ingredients into the wet ingredients to form a dough. Divide in half.
- Roll each dough half into a rectangle between wax papers. Spread half the date filling evenly.
- Roll the dough up jelly-roll style. Wrap in plastic and chill at least 2 hours or overnight.
- Preheat oven to 375°F. Slice chilled logs into ¼" rounds and place on baking sheets.
- Bake 10–12 minutes until edges are golden. Let cool on trays for 5–10 minutes.
- Transfer to wire racks and cool completely before serving.
Notes
Freeze unbaked or baked cookies to enjoy later. Swap out nuts or add spices to make it your own!