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This recipe makes three rolls of dough, which can be frozen until ready to bake.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

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  • Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.

  • Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

  • Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

  • Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

  • Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Nutrition Facts

123 calories; protein 1.6g; carbohydrates 19.1g; fat 4.7g; cholesterol 17.4mg; sodium 47.8mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2005
These cookies are SO good! My grandmother used to make them when I was growing up and now it just isn't christmas without them. My kids love their shape and I love that they aren't too sweet. I used to run out of filling before I ran out of dough but have learned that a very thin layer of filling goes a long way. Also I refrigerate them overnight so that they are very easy to slice the next day. Thanks! Read More
(38)

Most helpful critical review

Rating: 1 stars
12/03/2003
These have a nice flavor but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper it tore when I rolled it out it tore when I "attempted" to roll it up and it stuck to my "sharp" knife trying to slice it. I would strongly suggest you lightly grease your wax paper and let it chill in your "freezer" before slicing. Also there wasn't enough filling for all three pieces I could only fill two. What a nightmare! Read More
(10)
45 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/23/2005
These cookies are SO good! My grandmother used to make them when I was growing up and now it just isn't christmas without them. My kids love their shape and I love that they aren't too sweet. I used to run out of filling before I ran out of dough but have learned that a very thin layer of filling goes a long way. Also I refrigerate them overnight so that they are very easy to slice the next day. Thanks! Read More
(38)
Rating: 5 stars
01/30/2008
These were delicious in flavor but the dough was a little tough to work with. I made the logs and froze them for a few weeks until i needed them. Of all the christmas cookies i made these were the big hit. I got a lot of great comments on them (and i had about 4 varieties in the box). I'll make these again for sure! Read More
(26)
Rating: 5 stars
12/10/2009
This is so much like my mother-in-law's recipe that I'll give it 5 without using it. I have a suggestion about slicing the dough. Use dental floss. Slide it under the dough bring the ends up over the top cross and pull. I have trouble with the dough sticking to the waxed paper but today when I did my recipe I floured the waxed paper first and it seemed easier. Does anyone have a sure-fire way to make this less trouble? Read More
(18)
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Rating: 5 stars
10/12/2008
This really is easy To make them easier to cut and slice cut the ends straight before spreading the date mixture then roll and refrigerate or freeze Read More
(13)
Rating: 5 stars
11/30/2007
Don't roll out each dough section more than 10x14 or you will run out of filling. By the third section I figured out what worked best. I also added fresh nutmeg to make it more Christmasy. I had to use the back of a spoon to smoth out the filling on the dough. It's best to roll it out fast and before it gets to warm to spread the filling. Read More
(13)
Rating: 4 stars
06/16/2008
I have made these for years. After you roll them up wrap them in waxed paper and freeze them overnight. Remove from freezer slice with a sharp knife and bake. Joyln Read More
(10)
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Rating: 1 stars
12/02/2003
These have a nice flavor but what a pain in the butt to work with! This dough is VERY sticky. It stuck to the wax paper it tore when I rolled it out it tore when I "attempted" to roll it up and it stuck to my "sharp" knife trying to slice it. I would strongly suggest you lightly grease your wax paper and let it chill in your "freezer" before slicing. Also there wasn't enough filling for all three pieces I could only fill two. What a nightmare! Read More
(10)
Rating: 5 stars
12/13/2018
I did not have any issues with the dough. Make it and divide into 3 equal portions. Pat each into a rectangle and wrap in wax paper then chill in the fridge. I chilled it for at least two hours. I cut out a piece of wax paper into a 10x14" rectangle and used that as a guide to roll out each portion of dough. Place your dough in the middle and when you reach the edges of the rectangle, you're good. I divided the filling into three equal portions ahead of time so I wouldn't run out. Spread the filling with a small offset spatula right to the edges of the rectangle. Use the wax paper to help roll it into a tight roll from the long edge. Wrap the rolls in wax paper. Repeat with remaining dough portions and freeze the rolls overnight. Slice with a sharp knife into 1/4" slices and bake on parchment paper lined trays. 15 minutes was WAY too long to bake. They were dark brown and very crispy. I found 10 min to be the perfect amount of time. The recipe yielded about 10 dozen cookies. I posted a photo if you want to see what they looked like. For the filling I ground the nuts and dates in the food processor(separately) before adding them to the water & sugar. Made it very easy to spread on the cold dough. Good luck! I almost forgot... they were delicious! ?? Read More
(9)
Rating: 5 stars
12/21/2003
I really love these cookies. They have been my favorite Christmas cookies for many years. My mom used to to make them every year. She unfortunately lost the recipe. I was so happy to have found it again. Read More
(8)