- 1 lb. dried pitted dates, chopped
- 1 tsp. vanilla
- 1/2 cup orange juice
- 1 cup water
- 8 tbsp. unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg white
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- In a medium sauce pan, bring the dates, vanilla, orange juice, and water to a low boil on low-medium heat. Cover and let simmer until the date mixture becomes the consistency of jam. Remove from the stove and set to the side to let cool. Once cool, add the dates to a food processor, and pulse into a smooth paste. Set to the side.
- In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the egg white and vanilla and mix until smooth. Add the flour and mix until just combined. Remove the dough from the bowl and form into a ball. Wrap in plastic wrap and place in the fridge until cool.
- Preheat the oven to 350ºF.
- Remove the dough from the fridge. Lightly flour the counter and the rolling pin. Remove the dough from the plastic wrap and roll it into a 12x16" rectangle. Cut the dough, lengthwise, into three 4 inch strips.
- Spread a thick layer of date puree down the center of each strip 1" thick. With a knife or spatula, gently fold the left side of the dough over the date strip, and then the right side of dough over top of that. The dough should now encase the date puree. If the dough has become soft or difficult to handle anytime during this process, place it in the fridge for 10 minutes.
- Flip the dough over so that the seam is facing down. With a sharp knife, cut the strips into 1 1/2 inch pieces. Have a towel and bowl of water handy to wash the knife when it becomes too sticky. Place the cookies onto a baking sheet and bake for 15 minutes, or until light brown. Remove from the oven and let cool. The cookies are much better the next day, once the dough has had time to soften. Store in an airtight container in the fridge for a couple of weeks.
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