Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

In a medium bowl, whisk together flour, baking powder, sugar, vanilla sugar, and salt. Add orange juice, egg white, oil and solid coconut oil; knead until a smooth dough forms. You can also use a stand mixer with the paddle attachment on medium speed. Shape dough into a ball; cover and refrigerate 20 minutes. 

Divide dough into four. On a lightly floured surface, working with one portion at a time, roll out into a 14- x 12-inch rectangle, smear with one fourth of the date spread, and carefully roll lengthwise into a tight log. If the dough tears, pinch it back in place. With a sharp knife, slice into one-inch pieces. Place cookies on the baking sheet, close together. Repeat with remaining dough, adding preferred toppings over the date spread before rolling (see variation).

Bake until golden brown, 24 to 26 minutes. Remove from oven; allow to cool completely before dusting with powdered sugar. Transfer cookies to an airtight container; they will stay fresh for up to five days. Or double wrap in plastic wrap and freeze for up to three months.