Rolled Date Cookies (Megulgalot Tmarim)
These rolled date cookies are made with a buttery dough filled with date paste, cinnamon, and chopped walnuts, then topped with powdered sugar.
Ingredients
- 3 ½ cups Flour AP, plain
- 1 ½ teaspoon Baking powder
- 2 tablespoon Powder sugar
- 1 teaspoon Vanilla extract
- ½ cup Orange juice
- 14 tablespoon Butter soft, unsalted
- ¼ cup Vegetable oil
- 1 Egg yolk
- ¼ teaspoon Kosher salt
Filling:
- 15 oz Date paste or date spread
- 1 teaspoon Cinnamon
- 1 cup Walnuts chopped
Instructions
- In a large mixing bowl (or a food processor), whisk together the all-purpose flour, baking powder, powdered sugar, and a pinch of salt.
- Add the room-temperature softened butter, vegetable oil, egg yolk, orange juice, and vanilla extract. Mix with a wooden spoon or your hands just until a smooth, cohesive dough forms. Do not overmix.
- Shape the dough into a ball, place it in a bowl, and cover tightly with plastic wrap. Let it rest in the fridge for at least 1 hour to firm up.
- Preheat your oven to 170c (340f) and line a large baking sheet with parchment paper.
- Divide the chilled dough into 3 equal pieces. Keep the other pieces in the fridge while you work. Cover them with plastic wrap so they won't dry out.
- On a lightly floured surface, roll the first piece of dough into a neat rectangle, trimming the edges if necessary.
- Spread an even layer of date paste over the dough rectangle, leaving a small border at the edges. Sprinkle a layer of cinnamon and chopped walnuts evenly over the top.
- Gently roll the dough up tightly into a log, starting from the long side.
- Carefully transfer the log onto your prepared baking sheet. Use a sharp knife to cut the log into even 1-inch-thick slices. Bake at 170c (340f) for 25–30 minutes until lightly golden.
- Let the cookies cool completely on the baking sheet for 30 minutes, then dust generously with powdered sugar before serving.
Notes
- Don't Overmix the Dough: Mix just until the wet and dry ingredients come together. Overmixing develops the gluten, which makes the cookies tough instead of melt-in-your-mouth tender.
- Keep the Dough Chilled: Working with cold dough makes it much easier to roll out and prevents the butter from melting before it hits the oven.
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and level it off with the back of a knife. Packing the cup straight into the bag will add too much flour and dry out your pastry.
- Watch the Bake Time: Take the cookies out as soon as they are lightly golden on the bottom. Overbaking will dry out both the pastry and the date paste core.
Nutrition
Calories: 137kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 78mgPotassium: 41mgFiber: 1gSugar: 0.5gVitamin A: 170IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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