Please enter the email you’re using for this account.
Parve
Easy
1 Hour
Diets 
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.
Use code KOSHER for free shipping when you purchase Good Food.
Makes 40 cookies
6 cups (750 grams) sifted Mishpacha All Purpose Flour
2 teaspoons (10 grams) baking powder
1/2 cup (100 grams) sugar
2 teaspoons (10 grams) vanilla sugar
1/4 teaspoon (2 grams) Tuscanini Fine Sea Salt
1 cup orange juice
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
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.
Reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Please log in to rate
Can I use date syrup instead of date spread?
Hi Molly,
You can certainly do a trial of that and see how it goes. Please note that syrup is runnier than spread so you may need to make some adjustments, such as less syrup. It also tends to be sweeter so keep that in mind too (you can use less sugar to meet your preference).
Hope this helps! It’s a delicious recipe!
-Chana Tzirel from Kosher.com
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
So yummy!! Also, freezes amazing! I drizzled some chocolate on top and it elevated it even more!!
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!
What can be used instead of coconut oil?
You could use margarine.