Persimmon and Walnut Pinwheel Cookies and Pass the Plate

I have always wanted to make pinwheel cookies but for some reason I never got round to doing it until now. It was as if I needed an excuse. I guess I finally got one when I was invited two weeks ago to participate in a very special event known as Pass the Plate. Sharon and Denise of Be Betsey were inspired by Kitchenaid’s Cook for the Cure® to join the fight against breast cancer. They purchased and registered a uniquely marked Villeroy & Boch plate designed by Jacques Pepin for this event. Each time the plate filled with cookies is passed and registered, KitchenAid will make a $5 donation to Susan G. Komen for the Cure® .

Last week I received an absolutely gorgeous and delicious plate of Pinon Biscotti from MJ of MJ’s Kitchen, based in New Mexico. The biscottis were lightly scented with lavender, one of my favorite herbs. Ro-Ri San and I have been enjoying them with our tea. She also included a jar of Darjeeling tea with the cookies. Many thanks MJ for your thoughtfulness and for making our tea time even more delightful. If you have never been to MJ’s blog, you are missing out. Every time I visit, I feel like I have known MJ for years. She makes you feel at home with her stories and writing. She shares many treasured family recipes as well as South Western dishes. Her photography is amazing! Please do visit and tell her I said “Hi”.

This event holds a special meaning for me as a dear friend recently told me she has breast cancer. She had one side of her breast removed and is currently undergoing chemotherapy. I struggled with the news and when MJ contacted me about doing this, I readily accepted. It is a small way for me to do something for my friend. The Susan G. Komen for the Cure® is fueling the best science and making the biggest impact in the fight against breast cancer. To date they have invested almost $2 billion to fulfill their promise of working to end breast cancer in the U.S. and throughout the world through ground-breaking research, community health outreach, advocacy and programs in more than 50 countries. To learn more, please visit Susan G. Komen for the Cure®.

This Plate has been all over the country. It arrived from New Mexico and from here in Minnesota it will be travelling to the talented Jessica of Kitchen Belleicious in Texas. Jessica is a Southern girl with a passion for cooking. She is “fearless” in the kitchen and enjoys putting a twist to classic dishes. She exudes energy and charm and her blog is vibrant and exciting. She has two adorable little boys and still finds time to write not one but three blogs. The other two are Belleicious Kids and Belleicious Baby. Please do visit as I know you will enjoy her blogs.

And now for the Persimmon and Walnut Pinwheel Cookies…

I wanted to make something a little different for Jessica. Since cookie dough is basically the same, a filled cookie will allow me more room for creativity. I love persimmons and decided to use the dried ones for the filling. Dried persimmons taste almost like dates but they have a brighter color. They combine really well with cinnamon and walnuts. Please substitute with dates if you prefer.

Pinwheel cookies are not difficult to make but they do require a little patience. The dough needs to be refrigerated so that it can be handled and shaped. I did not use egg in this recipe and so the dough is light and buttery. All in all I am really happy with the results. We have been enjoying ours for tea time. I hope Jessica and her family will enjoy them too.

Persimmon and Walnut Pinwheel Cookies

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Prep Time 30 mins

Cook Time 27 mins

Total Time 57 mins

Servings : 60 cookies

Ingredients

  

1x2x3x

• 2 sticks (1 cup/230g) butter, softened
• ½ cup (110g) sugar
• ½ tsp salt
• 3 tbsp milk
• 1 tsp vanilla extract
• 2½ cups (375g) all-purpose flour

Filling

• 6 dried (10oz/280g) dried persimmon, finely chopped
• 3 tbsp sugar
• 1 tsp ground cinnamon
• ½ cup (50g) finely chopped walnuts

Instructions

 

• Combined chopped dried persimmon, sugar, cinnamon, and 1½ cups (360ml) water in a small saucepan. Bring to a boil, reduce heat and let it simmer for 12 minutes or until persimmon are thick and mushy. Remove and allow it to cool completely.
  
• In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar and salt and beat until combined. Beat in milk and vanilla and as much of the flour as you can. Stir in the remaining. Divide the dough in two. Wrap in plastic and chill for an hour or until it is easy to handle.
  
• Roll out one portion of the dough between wax paper into a 12-inch x 10-inch rectangle. Spread half the filling on the dough and sprinkle half of the chopped walnuts on the top. With the help of the wax paper, roll up the dough and filling as tightly as possible. Trim the ends and wrap in plastic. Chill in the refrigerator for at least 2 hours or until dough is firm. Repeat with the other portion of dough.
  
• Slice rolls with a very sharp knife into ¼-inch slices and place on cookie sheet.
  
• Bake in 375°F (190°C) oven for 15 minutes or until the edges are lightly browned. Remove and cool on wire rack.

Tried this recipe?Mention @RotiNRice or tag #RotiNRice

My eldest son, Ro-Taro is home from college for Thanksgiving…YAY! I will be taking the next few days off to enjoy time with the family. Have a Blessed Thanksgiving!