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“This is a recipe from my MIL, which I had the pleasure of trying for the first time this year. She uses black walnuts, but I look forward to making these with walnuts or pecans, since black walnuts aren't available here.”
READY IN:
55mins
SERVES:
24-36
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
  2. In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
  3. Divide dough into two and roll out.
  4. Divide date mixture into two even portions and spread evenly on rolled dough.
  5. Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
  6. Preheat oven to 425 degrees.
  7. remove rolls from fridge and remove wax paper.
  8. Slice with thread or sharp knife into 1/4 inch slices.
  9. bake 5-8 minutes or until brown on edges.
  10. Cool on rack and serve.

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