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Date and Walnut Filled Cookies

Date and Walnut Filled Cookies

Date Wal­nut Filled Cook­ies are ten­der, pil­lows of caramel‑y cook­ie. These tasty cook­ies are moist and loaded with deli­cious, home­made date nut jam. They’re a nod to an old clas­sic Christ­mas cook­ie, but with my own twist. The ten­der cook­ie dough is sim­ple and basic with the caramel fla­vor we expect from dark brown sug­ar. And the jam will rock your world! So good!

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date and walnut filled cookies

Date and Walnut Filled Cookies

  • Author: Glen­da Embree
  • Total Time: 2 hours 10 minutes
  • Yield: 3 dozen 1x



For the Cook­ie Dough:

  • ¾ cup butter
  • 2 cups dark brown sugar
  • 3 large eggs
  • 4 cups unbleached all-pur­pose flour
  • 2 tea­spoons vanilla
  • 1 ½ tea­spoons salt
  • ½ tea­spoon bak­ing soda
For the Date Filling:
  • 3 ½ cups chopped dates (I weighed mine.  They were 554g.)
  • 1 ½ cup sugar
  • 1 ½ cup water
  • ¼ tea­spoon salt
  • 3 cups chopped walnuts


  1. Cream the but­ter and brown sug­ar togeth­er.  I used my *Bosch stand mix­er, but these are eas­i­ly made by hand, too.)
  2. Beat in the eggs and vanilla.
  3. Add the dry ingre­di­ents and mix until com­plete­ly incorporated.
  4. Divide the dough in half and place each half of the dough in a gal­lon zip-top bag, press it down flat and refrig­er­ate for 1 hour.  You want the dough to be chilled enough that you will be able to roll it out.
  5. While the dough is chill­ing make the date nut jam fill­ing.  Put the dates, water, sug­ar and salt in a medi­um sauce pan.  Bring to a boil over medi­um-high heat.
  6. Reduce the heat and allow the jam to con­tin­ue to boil, very gen­tly, for 10–15 min­utes.  Remove from the heat when the date mix­ture becomes the con­sis­ten­cy of soft jam.
  7. Stir in the chopped wal­nuts and set aside to cool to room temperature.
  8. When the dough is ful­ly chilled, roll each half out into a ¼‑inch thick rec­tan­gle, (each rec­tan­gle will be 9x12) on a sheet of parch­ment paper.
  9. Spread one half of the cooled jam across each of the rec­tan­gles of cook­ie dough, spread­ing it to the edges.
  10. Work­ing from the long edge, use the parch­ment paper to help you roll the dough and fill­ing into a log.  The log will be fair­ly big around, 3 ‑3.5 inch­es in diam­e­ter.  Because the fill­ing lay­er is thick, it will not be tight swirls like pin­wheel cook­ies.  Work from the long edge and tuck the dough into the jam as you get the roll start­ed.  Keep rolling, using the parch­ment to help you, tuck­ing as you go to keep the roll being formed.  In the end the roll will have a swirl of dough at the cen­ter, sur­round­ed by jam and then dough encas­ing it all.  It won’t form the tight pin­wheel like the cook­ies from the past that had just a tiny thin rib­bon of filling.
  11. Wrap and chill the logs for at least 6 hours.
  12. To bake, cut the logs into ⅓” slices and place on a cook­ie sheet leav­ing at least 2 inch­es in between, for spread­ing. (If you rotate the log a quar­ter turn after each slice you make, it will help the cook­ies stay round instead of going flat on one side.)
  13. Bake at 400° for 8–10 min­utes.  The cook­ie will be light­ly browned around the edges, but still soft and tender.
  14. Remove from the oven and allow to cool on the *bak­ing sheet for 3 min­utes, before remov­ing to cool­ing racks.
  • Prep Time: 2 hours
  • Cook Time: 10 min
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can
Date and Walnut Filled Cookies

I have a vague rec­ol­lec­tion of date nut pin­wheel cook­ies from my child­hood. They were most­ly cook­ie, fla­vor­less and hard, with a thin, thin, thin rib­bon of date fill­ing swirled round and round in the cook­ie. To get the pat­tern to work so nice­ly, the fill­ing lay­er need­ed to be super thin. It looked cool, but the cook­ie’s fla­vor suffered.

I love dates and use them for sweet­en­ing desserts with no processed sug­ar at all. I make a car­rot cake with zero processed sug­ar and zero grain that you would walk for days to get a bite of. Dates are the only sweet­en­er and it’s phe­nom­e­nal. Dates are def­i­nite­ly an under­rat­ed ingre­di­ent. They have a deep, rich caramel fla­vor and when you pair them with nuts, it real­ly is some­thing to cel­e­brate! I hope you’ll give this recipe for Date Wal­nut Filled Cook­ies a try and dis­cov­er the mer­its of this deli­cious fruit!

Date Walnut Filled Cookies

Here are three more DELISH cook­ie recipes from our 12 Days of Christ­mas Cook­ies blog­ger event.

And, if you’re look­ing for even more cook­ie recipes to add to your hol­i­day reper­toire, check out my recipe for these yum­my Choco­late Crin­kles.

chocolate crinkles

4 thoughts on “Date and Walnut Filled Cookies”

  1. I real­ly enjoy date cook­ies and think these would be a won­der­ful new recipe to try for my Christ­mas cook­ies that I give as gifts. Thanks for sharing!

    • Thank you, Lois! I hope you love them! I re-dis­cov­ered them this year and am so excit­ed that I did. Have a won­der­ful­ly blessed Christ­mas season!

  2. I halved the sug­ar and did­n’t have eggs in the fridge so sub­sti­tut­ed with greek yogurt. They came out SO GOOD!!! This is a must-try recipe for sure — I’m usu­al­ly very crit­i­cal of my bakes but this was my first bake that I had no com­plaints about. Thank you for shar­ing Glenda 🙂


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