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–+ servings
Rosh Hashanah rolled Cookies with powdered sugar

Rosh Hashanah Cookies

Author Rachel
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Yield 36 cookies
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Description

Celebrate Rosh Hashanah with these delightful rolled cookies, generously filled with a blend of date spread and cinnamon.
Kosher, Pareve

Equipment

Ingredients

For the dough:

  • ⅓ cup (80 ml) orange juice at room temperature
  • ⅓ cup (80 ml) vegetable/canola oil
  • 2 cups (280 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 2 Tablespoons (20 grams) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar

For the filling:

For garnish:

  • powdered sugar

Instructions

For the dough:

  • In a small bowl, combine the orange juice and oil. Set aside.
  • Mix the flour, baking powder, sugar, and salt together in a large bowl.
  • Incorporate the egg, vanilla extract, and vinegar, and begin mixing. Slowly add the oil-orange juice mixture while continuously mixing until a smooth, sticky dough forms.
  • Cover the bowl tightly with plastic wrap and let the dough rest for 10 minutes.

The filling:

  • Mix the date spread together with the cinnamon.

Shape the cookies:

  • Divide the dough into three equal parts.
  • Lay one sheet of parchment paper on your work surface. Put one part of the dough in the center of the parchment paper and cover it with the second sheet.
  • Gently roll the dough into a long and thin rectangle.
  • Remove the top piece of parchment paper.
  • Take one-third of the date filling and spread a thin layer over the dough.
  • Using the parchment paper, gently roll the dough into a tight log and place it on a parchment-lined baking pan.
  • Repeat the process with the other pieces of dough and filling.
  • Place the logs in the freezer for 20-30 minutes or until the dough is firm enough to cut without losing its shape. Make sure not to freeze the dough completely.

Baking:

  • Preheat the oven to 350°F/180°C.
  • Slice the rolls into cookies about 1-inch (2 cm) thick, and bake for 15 minutes or until the cookies are slightly golden.

Finish:

  • Allow the cookies to cool completely.
  • Dust with powdered sugar.
  • Separate the cookies by hand or using a knife.

Notes

Roll the dough between two parchment paper sheets. Do it gently and avoid applying too much pressure.
If your dough tears apart while you’re working with it:
  • If the tear is minor, you can gently smooth the area with your hands to blend it back into the rest of the dough.
  • If your dough tears apart and the tears are too extensive, gather the torn dough and bring it together into a rough ball and roll it again between the parchment papers.
Before slicing the dough, refrigerate it for 20-30 minutes. Chilled dough is easier to work with and holds its shape better.
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