Rosh Hashanah Cookies
Yield 36 cookies
Print
Pin Recipe
Description
Celebrate Rosh Hashanah with these delightful rolled cookies, generously filled with a blend of date spread and cinnamon.Kosher, Pareve
Equipment
- Rolling pin
- Parchment paper
- Baking sheet
- Plastic food wrap
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:
- 1 cup date spread
- 1 Teaspoon cinnamon
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 sheet.
- 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.