Recipe By Christy McCuiston
Rating
Published Sep 22nd
Prep - Cook - Additional - Ready In -
Servings 5 dozen Calories 122.5

This recipe makes three rolls of dough, which can be frozen until ready to bake.

Recipe Ingredients

  • 1 cup butter (at room temperature)
  • 2 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 4 ½ cups all-purpose flour
  • 8 ounces dates, pitted and chopped
  • 1 cup finely chopped pecans
  • ½ cup water
  • ½ cup white sugar

Cooking Directions

  1. 1 Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
  2. 2 Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
  3. 3 Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
  4. 4 Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
  5. 5 Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
  6. 6 Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
  7. 7 Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Nutrition Facts

  • Calories 122.5
  • Carbohydrate 19.1 g
  • Cholesterol 17.4 mg
  • Fat 4.7 g
  • Fiber 0.7 g
  • Protein 1.6 g
  • Saturated Fat 2.1 g
  • Sodium 47.8 mg
  • Sugar 11.3 g

Reviews

  1. I did not have any issues with the dough. Make it and divide into 3 equal portions. Pat each into a rectangle and wrap in wax paper then chill in the fridge. I chilled it for at least two hours. I cut out a piece of wax paper into a 10x14" rectangle and used that - Read more ...
  2. This is so much like my mother-in-law's recipe that I'll give it 5 without using it. I have a suggestion about slicing the dough. Use dental floss. Slide it under the dough bring the ends up over the top cross and pull. I have trouble with the dough sticking to the waxed paper but today - Read more ...
  3. This really is easy To make them easier to cut and slice cut the ends straight before spreading the date mixture then roll and refrigerate or freeze
  4. I have made these for years. After you roll them up wrap them in waxed paper and freeze them overnight. Remove from freezer slice with a sharp knife and bake. Joyln
  5. These were delicious in flavor but the dough was a little tough to work with. I made the logs and froze them for a few weeks until i needed them. Of all the christmas cookies i made these were the big hit. I got a lot of great comments on them (and i had about - Read more ...
  6. Don't roll out each dough section more than 10x14 or you will run out of filling. By the third section I figured out what worked best. I also added fresh nutmeg to make it more Christmasy. I had to use the back of a spoon to smoth out the filling on the dough. It's best - Read more ...
  7. These cookies are SO good! My grandmother used to make them when I was growing up and now it just isn't christmas without them. My kids love their shape and I love that they aren't too sweet. I used to run out of filling before I ran out of dough but have learned that a - Read more ...
  8. I really love these cookies. They have been my favorite Christmas cookies for many years. My mom used to to make them every year. She unfortunately lost the recipe. I was so happy to have found it again.
  9. These have a nice flavor but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper it tore when I rolled it out it tore when I "attempted" to roll it up and it stuck to my "sharp" knife trying to slice it. I would - Read more ...
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