Swirled with caramelly date paste and punctuated with bits of crumbled sesame halva, these crisp-edged, soft-centered cookies will be the star of any cookie plate. While date cookies are especially appropriate for Rosh Hashanah, with the sticky fruit symbolizing hopes for a sweet new year, these are too delicious to reserve for any one occasion. For something more decadent, try them with Nutella in place of the date paste (see “tips,” below).
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To make the date paste: Place the dates in a medium bowl and cover with very hot tap water to completely submerge. Set aside for 10 to 15 minutes, until the dates have softened.
Drain the dates, reserving the soaking liquid, and place them in a food processor. Add 3 tablespoons (43g) of the soaking liquid and process until the dates are mostly smooth and much lighter in color; add up to 3 tablespoons (43g) more soaking liquid if necessary. Add the flour and salt and pulse to fully combine. You should have about 1 1/4 cups (360g) date paste. Set it aside at room temperature until ready to use. (Date paste can be made 3 days in advance. Store in an airtight container in the refrigerator; let come to room temperature before using.)
To make the cookie dough: Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the vegan butter, orange juice, oil, and vanilla and mix with a flexible spatula until no dry flour remains. Use your hands to mix the dough together in the bowl until it’s homogeneous.
Transfer the dough to a piece of plastic wrap or reusable wrap and shape it into a rectangle about 1 1/2" thick. Refrigerate for 20 minutes. The dough will not be firm and may feel greasy; that’s OK.
To assemble the cookies: With a sharp knife, divide the dough in half (about 360g each). Cover one piece and return it to the refrigerator.
Place the other piece of dough on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll the dough into a rough rectangle about 12" x 14".
Dollop half (a heaping 1/2 cup or 180g) of the date paste over the dough and spread it evenly, all the way to the edges. Sprinkle about half (1/4 cup or 38g) of the crumbled halvah over the top.
Starting with a long side, carefully roll the dough into a tight log. If the dough tears as you roll, simply pinch it back together.
Using a sharp knife, cut the log into 1"-thick slices, cutting all the way through but not moving the pieces apart. Use the parchment to transfer the log to the prepared baking sheet. Use scissors to cut the parchment in half lengthwise (this will make room for the second log).
Repeat the assembly process with the remaining dough, date paste, and halva. Trim parchment as necessary to fit the second long next to the first log on the baking sheet.
To bake the cookies: Bake the cookies for 30 to 35 minutes, until firm and golden. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes.
Using a sharp, thin knife, cut each slice all the way through and lay flat, so the swirl-side is up. Return the baking sheet to the oven for an additional 5 to 7 minutes, or until the centers look matte rather than doughy.
Allow the cookies to cool completely on the baking sheet before dusting the tops with confectioners’ sugar.
Storage information: Store the date cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Tips from our Bakers
Substitute the homemade date paste with 1 cup (318g) store-bought date spread, if desired.
For a chocolatey, more decadent version, use 1 cup (298g) Nutella in place of the date spread and chocolate-covered halva in place of the plain halva.
