Easy Date and Pecan Rolled Cookies
Dough
4 cups all purpose flour, sifted
1/2 cup powdered sugar
2 tsp baking powder
Pinch of salt
7 oz cold butter or parve shortening,
cubed
1/4 cup avocado oil
2/3 cup orange juice
1 tsp vanilla
1/2 tsp orange zest
Filling
1 lb date baking paste
1 cup crushed pecans
1 tsp cinnamon powder
1 tsp extra virgin olive oil
In the bowl of a stand mixer, combine the flour, powdered sugar and salt.
Add the chilled butter and beat slowly, until the mixture resembles coarse breadcrumbs.
Add the oil, orange juice, vanilla and orange zest, mix on a slow speed until dough is soft and sticky. Do not overwork the dough.
Wrap the dough in plastic wrap and chill overnight.
Preheat oven to 350°F.
Divide the dough into 3 equal portions. Roll one ball out on floured parchment paper into a thin rectangle. Spread an even layer of date mixture over the surface.
Use the parchment paper to roll the dough into a tight log. Transfer the log to a parchment lined baking sheet. Use a sharp knife to make shallow slits along the top of each log.
Repeat with the remaining dough.
Bake for 20-25, until the logs are a very pale golden color.
Make sure not to overbake, so that cookies remain soft and crumbly.
Dust warm cookies generously with powdered sugar. Let them cool for 10 minutes, then before slice fully through the pre-scored marks to make 1-inch cookies.
Note
Store cookies in an airtight container for up to 1 week at room temperature. Baked cookies can be frozen.
Date filling can be substituted Nutella, halvah, pistachios or another filling of your choice.
