Date Spread Cookies
Ingredients
- 3 ½ cups white spelt flour (or white flour)
- 1 tbsp baking powder
- 1 ¼ cups oil (can use avocado oil or any oil you prefer)
- ½ cup orange juice, or water
- 1 ½ cups (1 jar ) date spread (or, apricot jam, chocolate spread, raspberry jam…)
- confectioners' sugar, for sprinkling
Instructions
- Combine flour, baking powder, oil, and orange juice or water in a bowl.
- Refrigerate dough for 1 hour.
- Preheat oven to 350°F (175°C).
- Divide dough in two. Leave one half of the dough in the refrigerator. Place the other half of dough on a piece of parchment paper, cover with another piece of parchment, and roll flat into a large rectangle.
- Smear half of the date spread to cover the dough.
- Roll the dough to create a long roll, jelly-roll style, using the parchment paper to help you.
- Transfer to a lined baking pan. Repeat with the remaining half of the dough.
- Cut slits in the rolls, cutting halfway through, every ½ inch or so.
- Bake for 35 minutes.
- Slice through each cut to make cookies and sprinkle with a generous amount of confectioners' sugar. Freezes well. Best if stored in freezer; defrost as needed .
