My grandmother Stella was an amazing baker. I can still remember all the summer days I would spend in the kitchen with her as a kid, helping her sift flour, taste the batter, and impatiently look through the oven window waiting for the cookies to bake. My grandmother would always bake at least 5-6 different types of cookies when we would visit. She was also an avid gardener and before each meal, we would accompany her in the garden to gather herbs, vegetables, and fruits to prepare dinner. I keep very fond memories of my summer visits with my grandparents by the ocean.

Sadly, Stella passed away on Saturday. My heart broke at the news. She was such a happy, generous, and loving person. She found joy in so many things like baking, knitting, gardening, and hosting guests. When I learned the news, the first thing that came to my mind was to bake her very best cookies in her memory. I made a gluten-free version of her special Spirales aux dattes (date swirls). My grandmother Stella would bake these cookies every time I would visit her in the summer.

These date swirls just melt in your mouth: the soft dates and crunchy walnuts are rolled into a sweet shortbread pastry with hints of cinnamon. It takes about two hours to prepare these delicious cookies, but it is totally worth it! Plus it is a large recipe so you will have enough to share or freeze (if you can keep them that long!).

The first step is to prepare the date filling. Then you make the cookie dough and roll it into rectangles.

Once you have 3 rectangles, you spread the date filling on each piece of dough and you then roll it into a log. You put the logs in the freezer for about 30 minutes to an hour and finally, you slice and bake the cookies.

Here is her very special recipe.

Stella's Date Swirls {Gluten-Free Pinwheel Cookies}

 

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

My grandmother Stella would bake these cookies every time I would visit her in the summer. These date swirls just melt in your mouth: the soft dates and crunchy walnuts are rolled into a sweet shortbread pastry with hints of cinnamon.

Author: Homemade Hearts, adapted from Stella's Recipe

Serves: 4 dozens

Ingredients

Date Filling

• 2 cups dates, chopped
• ½ cup maple syrup
• ½ cup water
• ½ teaspoon sea salt
• 1 tablespoon lemon juice
• ½ cup walnuts, chopped

Cookie Dough

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups brown rice flour
• 1½ cup white rice flour
• 1½ cup tapioca starch
• ½ teaspoon xantham gum
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon

Instructions

Date Filling

1. In a small pot over medium heat, cook dates, maple syrup, water and sea salt until the mixture is smooth, you should stir frequently. This should take 5 to 10 minutes.
2. Remove the mixture from heat and incorporate lemon juice and chopped walnuts.
3. Cool the mixture in the fridge while you prepare the cookie dough.

Cookie Dough

1. Cream margarine, white sugar and brown sugar together with a mixer.
2. Incorporate eggs and vanilla extract and continue beating until mixture is light and fluffy.
3. In a separate bowl, combine brown rice flour, white rice flour, tapioca starch, xantham gum, baking powder, sea salt and cinnamon. Using a whisk, mix all the dry ingredients together.
4. Incorporate the flour mixture to the sugar mixture gradually, mixing with the dough hook of a stand-up mixer.
5. Once the dough is homogenous, roll the dough into 3 balls.
6. Refrigerate the dough balls for about 1 hour to allow them to firm up.
7. Place each dough ball on a sheet of parchment paper.
8. Using a rolling pin, roll each ball into a rectangle (approximately 8"x12").
9. Spread one third of the date mixture over each rectangle.
10. Roll each rectangle tightly in the shape of a log.
11. Wrap tightly in parchment paper and freeze the dough for about 1 hour.
12. Slice into ¼-1/2" thick slices.
13. Place date swirls on parchment lined baing sheet and bake at 350 degrees F for 14-15 minutes.
14. Once baked, let the cookies rest on the hot baking sheet for about 5 minutes before you move them on a cooling rack.
15. Store the cooking in an airtight container in the fridge or freezer.

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