sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I make these every Christmas and they always disappear! If there is anyone in your family or set of friends who is lactose intolerant, these are perfect.”
60-70 cookies

Ingredients Nutrition


  1. For Filling:
  2. Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool.
  3. Beat shortening, granulated sugar, and brown sugar in a very large mixing bowl. Add eggs and vanilla; beat well. Stir together 2 cups of flour, the baking soda, cinnamon, cream of tartar, and salt in a medium bowl. Add to sugar mixture; beat well. Beat or stir in the remaining flour to make a firm dough. Divide dough into two portions; wrap and chill until easy to handle.
  4. Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling.
  5. Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a