{"id":88891,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/date-swirl-cookies\/"},"modified":"2024-12-16T17:04:41","modified_gmt":"2024-12-16T23:04:41","slug":"date-swirl-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/date-swirl-cookies\/","title":{"rendered":"Date Pinwheel Cookies"},"content":{"rendered":"<p>Slice-and-bake cookies are a wonderful genre of cookie with beautiful combinations of designs, textures and flavors. You start with a roll of dough and slice to reveal a brightly colored shape, a multicolored stripe pattern or a swirled layer of filling. In these date pinwheel cookies, you&#8217;re treated to a fluffy, lemony dough that&#8217;s filled with a pretty swirl of homemade nut-date paste.<\/p>\n<p>These cookies are a little chewy, a little sweet and a whole lot of fun. Enjoy them during the holiday season when you can share the cookie love, or keep them all to yourself. Sometimes, the <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cookie recipes<\/a> have that effect on us.<\/p>\n<h2>Ingredients for Date Pinwheel Cookies<\/h2>\n<ul>\n<li><strong>Date filling:<\/strong> The date filling in these cookies is basically a compote, which is a cooked-down fruit mixture. In this recipe, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-dates\/\" data-name=\"www.tasteofhome.com\/article\/what-are-dates\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">dates<\/a>, water, sugar, nuts and lemon juice come together to make a filling that&#8217;s earthy and fruity all at once.<\/li>\n<li><strong>Butter:<\/strong> Butter gives the cookie dough structure, richness and flavor. We typically use <a href=\"https:\/\/www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-name=\"www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">unsalted butter<\/a> in our baked goods and add salt later in the recipe.<\/li>\n<li><strong>Brown sugar:<\/strong> Unlike flour, you actually do want to pack brown sugar when you measure it. When you pack the brown sugar into your measuring cup, you remove air pockets, ensuring that you&#8217;ll have the right amount of sweet sugar crystals for your treat.<\/li>\n<li><strong>Granulated sugar:<\/strong> A mix of white sugar and brown sugar gives these date nut pinwheel cookies crisp exteriors and soft, chewy centers.<\/li>\n<li><strong>Eggs:<\/strong> Unless otherwise specified, the default is to use large eggs for baking. Whether you use <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-brown-and-white-eggs\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-brown-and-white-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">brown verus white eggs<\/a> is up to your preference.<\/li>\n<li><strong>Lemon extract:<\/strong> Lemon flavoring is used in the dough to reinforce background notes of bright citrus throughout the cookies.<\/li>\n<li><strong>All-purpose flour:<\/strong> It&#8217;s hard to go wrong with all-purpose flour in your baking. It creates soft yet structured breads, cookies and bars. Just make sure to use your bag of flour before the &#8220;best by&#8221; date, because <a href=\"https:\/\/www.tasteofhome.com\/article\/does-flour-expire\/\" data-name=\"www.tasteofhome.com\/article\/does-flour-expire\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flour can go bad<\/a>\u00a0and all-purpose flour will only last one year in your pantry.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda gives cookies rise and structure. Don&#8217;t substitute it with equal parts baking powder, because <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">the two are not interchangeable<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the date-nut filling<\/h3>\n<p>Stir together the dates, water, sugar, nuts and lemon juice in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture stiffens, 15 to 20 minutes. Transfer to the refrigerator and chill.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> This date filling is a delicious spread to use on toast or biscuits, so make a double batch and keep the remaining half in the fridge for other treats.<\/p>\n<h3>Step 2: Create the dough<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cream the butter and sugars together<\/a> in a bowl. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.<\/p>\n<p>In a separate bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well. Chill for at least one hour.<\/p>\n<h3>Step 3: Roll and chill the dough<\/h3>\n<p>On a lightly floured surface, roll out half of the dough into a 12&#215;9-inch rectangle, about 1\/4-inch thick. Spread the dough rectangle with half of the date-nut filling, then roll up into a log, starting with the long end. Repeat the process with the remaining dough and filling. Wrap each log securely in waxed paper and chill overnight.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you&#8217;re not ready to bake, you can refrigerate the rolled dough for as long as a couple of days.<\/p>\n<h3>Step 4: Slice and bake<\/h3>\n<p>Preheat the oven to 375\u00b0F. Remove the dough logs from the refrigerator and unwrap each one. Cut the logs into 1\/4-inch-thick slices. Arrange the slices 2 inches apart on greased baking sheets. Bake for 8 to 10 minutes or until lightly browned.<\/p>\n<p>Remove the cookies from the baking sheets and transfer them to wire racks. Let cool.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Let your oven fully preheat before you remove the dough logs from the refrigerator. You don&#8217;t want the dough sitting out at room temp for too long, or else it will turn soft and not slice as easily.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Date-Pinwheel-Cookies_TOHX25_250_MD_P2_12_04_3b.jpg?fit=700%2C1024\" alt=\"Date Pinwheel Cookies Tohx25 250 Md P2 12 04 3b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE\/FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add fruit jam to the filling:<\/strong> Add a tart fruit jam, such as raspberry or cherry, to the date filling for a fruity zip. Or replace the date filling altogether with fruit jam for a different take on pinwheel cookies.<\/li>\n<li><strong>Replace the lemon with rose:<\/strong> For an aromatic, heavenly flavoring to use in place of the lemon extract and juice, try <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-rose-water-for-cooking-and-baking\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-rose-water-for-cooking-and-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rose water<\/a> or rose extract. Often used in Middle Eastern date cookies called <em>ka&#8217;ak<\/em>, rose balances the robust, earthy dates and nuts with a floral, fragrant tenderness.<\/li>\n<li><strong>Add more mix-ins to the date filling:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/baking-with-dates\/\" data-name=\"www.tasteofhome.com\/collection\/baking-with-dates\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Date recipes<\/a> tend to be quite complementary to bold flavors, so add even more to the date filling for color, flavor and texture. Try a few dashes of ground cinnamon, a few sprinkles of freshly grated orange zest or a handful of finely chopped candied ginger and dried cherries.<\/li>\n<\/ul>\n<h2>How to Store Date Pinwheel Cookies<\/h2>\n<p>Date pinwheel cookies are ideal for making ahead as long as you avoid <a href=\"https:\/\/www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">common cookie storage mistakes<\/a>. You can make the raw dough logs in advance and store them in the refrigerator or freezer until you&#8217;re ready to bake. Or, bake the cookies completely, then store them at room temperature or in the freezer.<\/p>\n<h3>How long do date pinwheel cookies last?<\/h3>\n<p>Unbaked dough logs can be stored in the refrigerator, tightly wrapped, for up to three days. That&#8217;s three days total of any chill time in this recipe, including the initial dough ball and the rolled-out dough logs.<\/p>\n<p>Baked cookies will last for up to five days at room temperature. Let them fully cool before you transfer them to an airtight container.<\/p>\n<h3>Can you freeze date pinwheel cookies?<\/h3>\n<p>Yes, these cookies are ideal for freezing. Freeze the unbaked cookie dough logs for up to six months. Just be sure to wrap them tightly before freezing and let them thaw fully before slicing and baking off.<\/p>\n<p>To freeze baked cookies, simply let them cool, then store them in an airtight container or bag in the freezer for up to six months.<\/p>\n<h2>Date Pinwheel Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2090725\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Date-Pinwheel-Cookies_Where-Are-Popular-Building-Materials-Actually-Made_GettyImages-1178795538.jpg?fit=700%2C1024\" alt=\"Date Pinwheel Cookies Where Are Popular Building Materials Actually Made Gettyimages 1178795538\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE\/FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What can I do if my pinwheel cookie dough is too sticky?<\/h3>\n<p>This cookie dough tends to be sticky when you work with it, but don&#8217;t give up! You haven&#8217;t done anything wrong. Cookie dough can just be temperamental. Here&#8217;s what you need to do to prevent it from becoming too sticky:<\/p>\n<p>Be sure to chill your dough twice as called for in the recipe. Your first chill is to firm up the dough ball so that it will roll out into a rectangle without much sticking. The second chill comes after you add the filling and roll the dough into logs. You need this chill to firm up the logs so that you can cut them into slices before baking.<\/p>\n<p>When you&#8217;re rolling out the cookie dough into a rectangle and later rolling it up into a log, it helps to do your work on a sheet of waxed paper, possibly lightly dusted with flour. And use <em>slightly<\/em> wetted hands as you work to prevent the dough from sticking too much to your fingers.<\/p>\n<p>Finally, make sure the date filling is spreadable before you spread it over the dough. It should be slightly firmed after chilling in the fridge, but if it&#8217;s seized up too much and you&#8217;re tearing the dough while trying to apply the spread, stir a tablespoon or so of water or lemon juice into the filling so it loosens up.<\/p>\n<h3>What&#8217;s the best way to slice pinwheel cookie dough?<\/h3>\n<p>To slice your pinwheel cookie dough, make sure it&#8217;s firmed well before making any cuts. If you like, pop it into the freezer for a short time to firm even more. (Just make sure you&#8217;re not freezing it to frozen, because cutting into frozen dough is another battle.)<\/p>\n<p>Use a sharp knife or a long piece of unflavored dental floss to cut straight down into the log for each slice.<\/p>\n<h3>What can I substitute for dates in the filling?<\/h3>\n<p>If you need (or want) to skip the dates in this cookie filling, substitute prunes or dried figs. These dried fruits lend a similar level of sweetness, moisture and texture, while also playing well with the other ingredients in the recipe. We haven&#8217;t tested this substitution in these cookies, but we&#8217;re confident they&#8217;ll be delicious.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>A delightful nut-and-date filling swirls through these sweet, buttery date pinwheel cookies. Enjoy them during the holidays or as an everyday treat with coffee.<\/p>\n","protected":false},"author":7952,"featured_media":2108246,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304423,306027,307159,304288,305487,307153,304515,307104,304408,304368,303887,306848,304268,304558,324623,306064,304150,303883],"categories-v2":[310461,309438,308821,308988,311758,310204,259620,310796,310199,308880,310155,308813,308745,308478,309603,259483,308910,309177,311811,309434,308476],"coauthors":[343535],"recommended_recipes":[{"post_title":"Summertime Fun Cookies","post_link":"\/recipes\/summertime-fun-cookies\/","post_image":"\/wp-content\/uploads\/2018\/07\/Soft-Sugar-Cookies_EXPS_HCA18_14487_C03_14_7b_basedon.jpg"},{"post_title":"Coconut Chocolate Chip Cookies","post_link":"\/recipes\/coconut-chocolate-chip-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Coconut-Chocolate-Chip-Cookies_EXPS_FT23_12642_EC_120523_7.jpg"},{"post_title":"Date Pinwheel Cookies","post_link":"\/recipes\/date-pinwheels\/","post_image":"\/wp-content\/uploads\/2018\/01\/Date-Pinwheels_EXPS_HCBZ24_46126_DR_06_04_5b.jpg"},{"post_title":"Chocolate-Swirled Peanut Butter Cookies","post_link":"\/recipes\/chocolate-swirled-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Swirled-Peanut-Butter-Cookies_exps61095_THCA2180111B02_14_4bC_RMS.jpg"},{"post_title":"Chocolate Caramel Kiss Cookies","post_link":"\/recipes\/chocolate-caramel-kiss-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Caramel-Kiss-Cookies_EXPS_UCSBZ17_180562_B05_24_4b.jpg"},{"post_title":"Chewy Date 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Cookies","post_link":"\/recipes\/strawberry-valentine-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Valentine-s-Cookies_EXPS_TOHVP24_36413_MR_11_07_1.jpg"},{"post_title":"Chocolate Date Squares","post_link":"\/recipes\/chocolate-date-squares\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps168_TH1606C67-4.jpg"},{"post_title":"Coconut Raspberry Cookies","post_link":"\/recipes\/coconut-raspberry-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25250_BLCB1449742D38.jpg"},{"post_title":"Hanukkah Cookies","post_link":"\/recipes\/hanukkah-cookies\/","post_image":"\/wp-content\/uploads\/2020\/12\/Hanukkah-Cookies_EXPS_BBZ22_260167_DR_06_28_4b.jpg"},{"post_title":"Fall Sugar Cookies","post_link":"\/recipes\/harvest-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1327_TH2028C37B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Date-Swirl-Cookies_EXPS_TOHX25_250_MD_P2_12_04_1b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/date-swirl-cookies\/","name":"Date Pinwheel Cookies","datePublished":"2018-01-01","dateModified":"2024-12-16","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Date-Swirl-Cookies_EXPS_TOHX25_250_MD_P2_12_04_1b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"A delightful nut-and-date filling swirls through these sweet, buttery date pinwheel cookies. Enjoy them during the holidays or as a treat with coffee.","recipeIngredient":["FILLING:","2 cups chopped dates","1 cup water","1 cup sugar","1 cup chopped nuts","2 teaspoons lemon juice","DOUGH:","1 cup butter, softened","1 cup packed brown sugar","1 cup sugar","3 large eggs, room temperature","1 teaspoon lemon extract","4 cups all-purpose flour","1 teaspoon salt","3\/4 teaspoon baking soda"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the date-nut filling","text":"Stir together the dates, water, sugar, nuts and lemon juice in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture stiffens, 15 to 20 minutes. Transfer to the refrigerator and chill. Editor's Tip: This date filling is a delicious spread to use on toast or biscuits, so make a double batch and keep the remaining half in the fridge for other treats."},{"@type":"HowToStep","name":"Create the dough","text":"Cream the butter and sugars together in a bowl. Add the eggs, one at a time, beating well after each addition. Add the lemon extract. In a separate bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well. Chill for at least one hour."},{"@type":"HowToStep","name":"Roll and chill the dough","text":"On a lightly floured surface, roll out half of the dough into a 12x9-inch rectangle, about 1\/4-inch thick. Spread the dough rectangle with half of the date-nut filling, then roll up into a log, starting with the long end. Repeat the process with the remaining dough and filling. Wrap each log securely in waxed paper and chill overnight. Editor's Tip: If you're not ready to bake, you can refrigerate the rolled dough for as long as a couple of days."},{"@type":"HowToStep","name":"Slice and bake","text":"Preheat the oven to 375\u00b0F. Remove the dough logs from the refrigerator and unwrap each one. Cut the logs into 1\/4-inch-thick slices. Arrange the slices 2 inches apart on greased baking sheets. Bake for 8 to 10 minutes or until lightly browned. Remove the cookies from the baking sheets and transfer them to wire racks. Let cool. Editor's Tip: Let your oven fully preheat before you remove the dough logs from the refrigerator. You don't want the dough sitting out at room temp for too long, or else it will turn soft and not slice as easily.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Date-Pinwheel-Cookies_TOHX25_250_MD_P2_12_04_3b.jpg?fit=700,1024"}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 160 calories","fatContent":"6g fat (3g saturated fat)","cholesterolContent":"22mg cholesterol","sodiumContent":"105mg sodium","carbohydrateContent":"26g carbohydrate (17g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":9,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"<p>like most reviews l found this a little fiddly, worth the effort.  I'm sure they will be so much easier to handle the next time I make them....lessons learned.  I will be making these for Christmas.  I'll make them ahead and store to bake fresh near the day.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Suzye555"},"reviewBody":"These cookies are the best. My Grandmother made them at Christmas, then my Mother made them at Christmas and, of course, now I make them for Christmas.  My family loves them, reminds us of Grandma. This is her same recipe. When rolling them out, I use wax paper and flour it then roll out. After spreading the filling, I use the wax paper to help roll then wrap the same wax paper around the cookie roll and twist ends and freeze. Cut best after frozen as they do not freeze hard. Best to make ahead and just bake when you need them. Best cookie ever.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wendyfitzgerald"},"reviewBody":"These cookies are wonderful.  Not so easy to make, but worth the effort.  Will make again.  Found myself slicing the dough with floss...made the job a lot easier.  But still messy.  Would rewarm these in the toaster over for a minute.....they taste so yummy warm.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"This is out of the first year of TOH and it's still one of my favorites! It's old-fashioned good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mayaprince"},"reviewBody":"very delicious! but I would recommend adding a cup more of flour if you're making this vegan and using applesauce for the butter, since the applesauce will made it more runny and it was sticking to my rolling pin. I would also recommend adding jam to the filling mixture, to make it more spreadable, since mine was clumpy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bakeandrun"},"reviewBody":"My husband's favorite, I used pitted dates and rough chopped them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nrctermite"},"reviewBody":"These are delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"redcow"},"reviewBody":"I found the dough hard to work with and that was after I added at least 1\/2 extra cup of flour while mixing up the dough.  I chilled dough overnight and still was sticky so I had to heavily flour my work surface and work some more flour into the dough.  My bag of chopped dates was only 12 oz. so I ran out of the date filling.  I finished up by spreading on my homemade raspberry jam, which I liked better than the date filling.  My date filling was very stiff and hard to spread.  Another time I would make 3 rolls for easier handling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"_nlfPA"},"reviewBody":"These are my husband's favorite Christmas cookie. 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