Date Roll Cookies

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Shortbread cookie dough wrapped around a sweet filling made with dates and nuts is what makes these date roll cookies perfect for the holiday cookies platter. Today, I’m using macadamia, and yet, pecans or walnuts make an equally delicious combination with dates. Also, a few red and green stripes give this a festive look.

What is the one thing you remember most about Christmas from your childhood? Is it the gifts? Santa? The decorations? Christmas dinner? For me, it’s baking with my mom.

I think I told you before, as a single mom the two things she did to raise us were sewing and cooking/baking. She’d take lots of orders during Christmas time just so she could give us the Christmas she dreamed for us. Gosh, I cannot imagine how hard she worked just so Santa could bring us the gifts we asked for. She hated to see us disappointed and pushed herself to do so much more.

These are date rolls and while the nut often changes, the dates remain the same. I’m sure they’d taste amazing with figs or apricots as well. And yet, I’ve always used dates and that’s because mom always used dates.

Ingredients and substitutes

• Dates – Date roll cookies can be made with dates and yet, they can very well be with figs or apricot or prunes. You can use a combination of them too!
• Macadamia – I used macadamia nuts this time. And yet, I often use pecan (my husband’s favorite nuts). While my mom made them with cashews or walnuts. So, you see the nut can be your choice too – told ya!!
• Consistency – While you can change the nuts and the fruit – the one thing you wanna make sure you do is to keep the ratio of fruit to nuts as 3:1. Which means 3 parts fruit and one part nuts, more or less. As you will see in the video – these need to be rolled into logs so they can be then wrapped into the dough.
• Spices – For variation, you can add some Christmas spice in these. I don’t, and honestly, it’s just because mom didn’t. And yet, a mix of some warm spices such as ginger, cinnamon, or nutmeg would really add a lot to these cookies.

Date roll cookies

Dough

• Dry ingredients – In a bowl, combine flour, baking powder, and salt. Set aside.
• Dough – In the bowl of a stand mixer, cream butter, and powdered sugar until creamy. Add egg and vanilla extract. Followed by the flour mixture. Combine well.
• Chill – Divide the dough into three and shape each into a disc. Wrap in plastic wrap and chill for an hour or two until firm enough to roll.

Filling

• Nuts – In a food processor, pulse the nuts and spices to a coarse breadcrumb consistency. Set aside
• Dates – Deseed from the dates and add them to the food processor. Pulse until broken into tiny pieces.
  Pro tip – Use moist dates so the moisture will hold the nuts together and you have a nice moist filling. Alternatively, add one to two tablespoons of water if necessary.
• Combine – Return the nuts back into the food processor with the dates. Pulse until it all comes together.
  Pro tip – Take a little mixture into your hand, you should be able to roll it into a ball. If not, pulse some more
• Shape – Take a little date mixture into your hand – shape it into a ball then roll it into a long rope (see video) – Set aside
  Pro tip – You want a thin rope so the resulting cookies will be delicate and pretty. Do not make them very long – they are easier to handle in lengths of 10 to 15 inches.

Assemble

• Roll. – On a lightly floured surface, roll the dough into a sheet about 1/8 inch thick. Place one prepared date and nut rope/sausage on the sheet at one end.
  Pro tip – if the dough is rolled too thick the finished cookie once filled will look bulky. So keep the filling and dough thin
• Shape – Use a tiny amount of water to help stick the dough together. Wrap the dough into a log. Cut it just where the seams meet and place the roll on a baking tray and into the fridge. Continue until you have used up all the dough or filling.
  Pro tip – Don’t cut the rolls into smaller pieces now. Wait until they are chilled so you get sharp edges. These can be kept covered in the fridge for up to 2 days.

• Oven – Preheat oven to 375°F/ 190°C / Gas Mark 5
• Cut – Once chilled, cut the rolls into two-inch pieces – I use a ruler so they are all same size. Brush each roll with egg wash and sprinkle with sanding sugar.
  Pro tip – Create red and green strips with food colors to give them a Christmas.
• Bake- Transfer the baking trays to the oven on the middle rack and in the for about 9 to 10 minutes.
  Pro tip – The cookies must not get any color. They will have a slight golden on the bottom but not on the top. Overbaking can make them hard.

• Cool – Leave them to cool on the baking tray for 10 minutes, then transfer them to a cooling rack to cool completely.
• Store – Cool completely before you place them in an airtight cookie jar. These will keep for a week at room temperature. Or in the fridge for up to 2 weeks. You can even freeze them for a few months.

Date Roll Cookies

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Calories: 131kcal

Adjust Servings Here: 36 cookies

Description

Shortbread cookie dough wrapped around a sweet filling made with dates and nuts is what makes these date roll cookies perfect for the holiday cookies platter. Today, I'm using macadamia, and yet, pecans or walnuts make an equally delicious combination with dates. Also, a few red and green stripes give this a festive look.

Video

Ingredients 

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Cookie dough

• ▢ 2 cups (250 g) All-purpose flour
• ▢ ¼ tsp Baking powder
• ▢ ½ tsp Salt
• ▢ ¾ cup (170 g) Unsalted butter ( room temperature)
• ▢ 1 ¾ cups (210 g) Powdered sugar
• ▢ 1 Egg
• ▢ 1 tsp Vanilla extract
• ▢ ¼ tsp Ground cinnamon
• ▢ ⅛ tsp Ground nutmeg

Date filing

• ▢ 4 oz (110 g) Macadamia (or cashews, almonds, pecans, etc )
• ▢ 10 oz (280 g) Medjool dates
• ▢ ¼ tsp Mixed spices (optional – cinnamon, nutmeg, all-spice)

Eggwash

• ▢ ½ Egg
• ▢ 2 tbsp Water

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Instructions

Dough

• Dry ingredients – In a bowl, combine flour, baking powder, and salt. Set aside.
  2 cups All-purpose flour, ¼ tsp Baking powder, ½ tsp Salt, ¼ tsp Ground cinnamon, ⅛ tsp Ground nutmeg
• Dough – In the bowl of a stand mixer, cream butter, and powdered sugar until creamy. Add egg and vanilla extract. Followed by the flour mixture. Combine well.
  1 ¾ cups Powdered sugar, ¾ cup Unsalted butter, 1 Egg, 1 tsp Vanilla extract
• Chill – Divide the dough into three and shape each into a disc. Wrap in plastic wrap and chill for an hour or two until firm enough to roll.

Filling

• Nuts – In a food processor, pulse the nuts and spices to a coarse breadcrumb consistency. Set aside
  4 oz Macadamia
• Dates – Deseed from the dates and add them to the food processor. Pulse until broken into tiny pieces.

  Pro tip – Use moist dates so the moisture will hold the nuts together and you have a nice moist filling. Alternatively, add one to two tablespoons of water if necessary.
  10 oz Medjool dates
• Combine – Return the nuts back into the food processor with the dates. Pulse until it all comes together.

  Pro tip – Take a little mixture into your hand, you should be able to roll it into a ball. If not, pulse some more
  ¼ tsp Mixed spices
• Shape – Take a little date mixture into your hand – shape it into a ball then roll it into a long rope (see video) – Set aside

  Pro tip – You want a thin rope so the resulting cookies will be delicate and pretty. Do not make them very long – they are easier to handle in lengths of 10 to 15 inches.

Assemble

• Roll. – On a lightly floured surface, roll the dough into a sheet about 1/8 inch thick. Place one prepared date and nut rope/sausage on the sheet at one end.

  Pro tip – if the dough is rolled too thick the finished cookie once filled will look bulky. So keep the filling and dough thin
• Shape – Use a tiny amount of water to help stick the dough together. Wrap the dough into a log. Cut it just where the seams meet and place the roll on a baking tray and into the fridge. Continue until you have used up all the dough or filling.

  Pro tip – Don't cut the rolls into smaller pieces now. Wait until they are chilled so you get sharp edges. These can be kept covered in the fridge for up to 2 days.
• Oven – Preheat oven to 375°F/ 190°C / Gas Mark 5
• Cut – Once chilled, cut the rolls into two-inch pieces – I use a ruler so they are all same size. Brush each roll with egg wash and sprinkle with sanding sugar.

  Pro tip – Create red and green strips with food colors to give them a Christmas.
  ½ Egg, 2 tbsp Water
• Bake- Transfer the baking trays to the oven on the middle rack and in the for about 9 to 10 minutes.

  Pro tip – The cookies must not get any color. They will have a slight golden on the bottom but not on the top. Overbaking can make them hard.
• Cool – Leave them to cool on the baking tray for 10 minutes, then transfer to a cooling rack to cool completely.
• Store – Cool completely before you place them in an airtight cookie jar. These will keep for a week at room temperature. Or in the fridge for up to 2 weeks. You can even freeze them for a few months.

Recipe Notes & Tips

• We use powdered sugar to ensure we have a smooth cookie dough
• Do not overmix the dough as it will not have a shortbread-like texture.
• This dough is soft and needs to be chilled. You can make the dough for up to 2 days ahead and keep it in the fridge 
• Make sure the nuts are ground to fine breadcrumb consistency. This will ensure you are able to make a pliable mixture with the dates. 
• Roll the date and nut mixture into thin long ropes or sausages. 
• Roll the dough to a thin 1/8 inch thickness. Otherwise, the cookies will be very bulky. 
• Cut the cookies into small 2-inch pieces. 
• Bake them only until they have a light golden color on the bottom. The cookies must not overbake or they will become hard. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 31– gCalories: 131– kcalCarbohydrates: 17.6– gProtein: 1.5– gFat: 6.6– gSaturated Fat: 2.9– gPolyunsaturated Fat: 3.5– gMonounsaturated Fat: 0– gTrans Fat: 0.2– gCholesterol: 17– mgSodium: 36– mgPotassium: 0– mgFiber: 1.1– gSugar: 10.9– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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