Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
Servings:
60
Yield:
5 dozen cookies
Ingredients
Directions
Cream butter and brown sugar in a mixing bowl until smooth, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Stir in vanilla. Whisk cinnamon, salt, baking soda, and flour together in a separate bowl until evenly blended. Gradually stir flour mixture into the egg mixture until dough forms.
Divide dough into three equal portions. Place each on a square of waxed paper, wrap, and refrigerate until firm, about 1 hour.
Meanwhile, make the filling: Combine dates, pecans, water, and white sugar in a saucepan over low heat. Cook and stir until thick and paste-like, about 5 minutes. Let cool slightly.
Roll one portion of dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread one-third of the filling evenly over dough. Roll up to form a log. Repeat with remaining dough and filling. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
Cut logs into 1/4-inch slices using a sharp serrated knife. Arrange slices on prepared baking sheets, spacing 1 inch apart.
Bake in preheated oven until set and lightly browned, about 15 minutes. Cool cookies on racks until firm.
Nutrition Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 19g | Carbs |
| 2g | Protein |
