- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup granulated sugar divided
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 8 ounces fresh dates chopped (approximately 1 cup)
- ½ cup water
- 1 cup chopped pecans or walnuts
- Combine the flour, baking soda, and salt in a medium mixing bowl and set aside.
- In a large mixing bowl, using a hand mixer, cream the butter with ½ cup granulated sugar and the brown sugar.
- Mix on medium speed for a minute or two.
- Add the egg and vanilla and continue mixing until well incorporated.
- Add the dry ingredients to the butter mixture and stir with a spoon until combined.
- Using clean hands, work the dough until it holds together in a ball.
- Wrap the ball of dough in plastic wrap and refrigerate for 1 hour.
- Meanwhile, place the chopped dates, remaining ¼ cup granulated sugar and the water in a small saucepan over MEDIUM heat.
- Bring the mixture to a boil then reduce the heat to LOW and simmer for about 5 minutes, stirring occasionally.
- When the dates have cooked down to a paste-like consistency, mix in the chopped nuts and remove the pan from the heat.
- Set aside to cool.
- Roll the chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle.
- Spread the cooled date mixture on the dough to within about ½-inch of the edges.
- Starting at one of the long ends, begin to carefully roll the dough into a log.
- Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
- When ready to bake, preheat oven to 375 degrees F.
- Use a sharp knife to slice the roll into ¼-inch slices.
- Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes.
- Remove from the oven and allow to cool on the baking sheets for a minute or two before transferring to a wire rack to cool completely.
