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Recipe by Sina Mizrahi

Date Roll Cookies

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Parve Parve
Easy Easy
20 Servings
Allergens

These cookies are perfect, and I don’t say that lightly. They are a bakery staple I grew up with but only love the homemade version. The tender shortbread-ish crust wraps around sweet, sticky date paste in a union that even chocolate can’t improve. Make them plain first. After that (because there will be repeats), load them with halva, nuts, marzipan, chocolate chips; they handle it all. The powdered sugar dusts them beautifully, like a fresh blanket of snow. One batch makes plenty, so share the love. 

 

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Makes 40 cookies

Ingredients

Date Roll Cookies

  • 1 egg white or 3 tablespoons Haddar Egg Whites

  • 1 cup neutral-flavored oil

  • 1/2 cup (100 grams) solid coconut oil, cut into chunks

  • 15 ounces (450 grams) date spread

  • powdered sugar, for dusting

Directions

Prepare the Date Roll Cookies

1.

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

2.

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. 

3.

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).

4.

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.

Notes:

If necessary, you can omit the egg white.

About

Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Date Roll Cookies

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Atara
Atara
7 months ago

Amazing! Stick to the date and nut combination. I tried jam and just made dough soggy, ended up chucking and also some other fillings, but the winner is date spread with or without walnuts

Rena Pollock
Rena Pollock
1 year ago

So yummy!! Also, freezes amazing! I drizzled some chocolate on top and it elevated it even more!!

Chaya Garfunkel
Chaya Garfunkel
2024 years ago

These are delicious. The dough is light and flaky, I’ve never made a dough like that before. And no margarine! I’m adding this to our Rosh Hashana yearly menu. And am planning to use the dough recipe for other desserts throughout the year. Thank you!

esther
esther
1 year ago

What can be used instead of coconut oil?

Raquel
Raquel
Reply to  esther
1 year ago

You could use margarine.