Date and Walnut Rolled Cookies
Nostalgic, melt-in-your-mouth cookies with a sweet date and walnut filling, encased in a tender, buttery dough. These cookies are a beloved treat, often enjoyed during holidays like Purim and Tu B'Shevat.
🧂 Ingredients
- 2.5 cups All-purpose flour
- 50 g Ground almonds
- 3 Tbsp Powdered sugar
- 1 packet (approx. 2 tsp) Baking powder
- 150 g Butter(soft, cubed)
- 0.33 cup Oil
- 0.5 cup Orange juice
- 100 g Ground walnuts(for filling and sprinkling)
- 1 cup Date paste(for filling)
- 1 tsp Cinnamon(for filling)
- 1 Tbsp Butter(for blending with dates)
- Boiling water(as needed for filling)
- Powdered sugar(for dusting)
👨🍳 Instructions
- 1
Make the dough: In a mixer bowl, combine the flour, ground almonds, 3 Tbsp powdered sugar, and baking powder. Mix briefly. Add the soft butter and oil, and mix until the ingredients form coarse crumbs. Gradually add the orange juice, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 2
Prepare the filling: In a small saucepan, combine the date paste, 100g ground walnuts, cinnamon, and 1 Tbsp butter. Add a little boiling water, a tablespoon at a time, and stir until you achieve a thick, spreadable paste. Simmer for a few minutes until well combined. Let the filling cool completely.
- 3
Assemble the cookies: Preheat oven to 180°C (350°F). Line baking sheets with parchment paper. Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion of dough into a rectangle approximately 1/4 inch thick. Spread half of the date filling evenly over the dough, leaving a small border. Carefully roll the dough up tightly, like a jelly roll, using the parchment paper to help. Score the top of the roll with a knife at about 1-inch intervals (do not cut all the way through).
- 4
Repeat with the second portion of dough and the remaining filling. Place the rolled logs onto the prepared baking sheets.
- 5
Bake: Bake for 18-20 minutes, or until lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before carefully slicing them along the scored lines. Transfer to a wire rack to cool completely.
- 6
Finish and serve: Once cooled, dust the cookies with powdered sugar. Store in an airtight container.
💡 Pro Tips
- ✓Ensure the date filling is not too wet, or it may make the dough soggy.
- ✓Chilling the dough makes it easier to handle and roll.
- ✓Scoring the logs before baking helps create clean cuts after baking.
🔄 Variations
- Substitute chopped pecans for walnuts.
- Add a pinch of cardamom to the dough for extra flavor.
- For a different filling, use a mixture of chocolate spread and nuts.