Step 1

Dough Prep

Step 2

Cream the butter and sugars. This can be done with a broad spoon by hand or in a stand mixer with the paddle attachment.

Step 3

Add the egg, vanilla extract, and water. Mix until incorporated.

Step 4

Whisk the dry ingredients together in a separate bowl and then add them to the wet ingredients.

Step 5

Mix until there are no dry bits, but the dough is still in pieces. Add water one teaspoon at a time only if needed.

Step 6

Press the dough into a ball or square, wrap it, and refrigerate at least 30 minutes.

Step 7

Filling Prep

Step 8

If making the date variation, heat the chopped dates, water, and orange zest in a small pot on the stove, stirring and mashing with a wooden spoon until the dates break apart. Immersion blend if desired. Let the paste simmer and thicken until it has the consistency of jam. Set aside to cool.

Step 9

For both fillings, lightly toast the pistachios (or other nuts) and chop them into smaller pieces.

Step 10

Assembly

Step 11

Remove the chilled dough from the refrigerator and smoosh it a bit flatter with the heel of your hand. Place it between two sheets of parchment and with rolling pin, roll the dough into a 10"x13" rectangle. See the photo gallery below for tips on making an even rectangle.

Step 12

Remove the top parchment paper and save it for your baking sheet later.

Step 13

Spread the filling on the dough and sprinkle on the pistachio pieces. Leave about a half inch of dough uncovered on the top long edge of the rectangle so the roll seals up.

Step 14

Using the parchment paper to lift the dough, gently roll the dough from the bottom long edge into a tube. Note where the seam is. Wrap the tube fully in the parchment paper and refrigerate the dough seam down for at least 30 minutes.

Step 15

Cutting and Baking

Step 16

Preheat the oven to 375F.

Step 17

Set up your baking sheet(s) with the parchment paper from earlier.

Step 18

Using a sharp knife, slice the chilled dough tube in pieces that are about 1 cm thick, a little thinner if you can manage it. Gently transfer the slices to the baking sheet as you go, and clean your knife if it gets gooey. Leave at least an inch space between the cookies on the sheet. The end pieces will look a little wonky...so you must eat them...asap.

Step 19

Bake for 10-12 minutes or until the edges of the cookies look a little more golden

Step 20

Let cool a few minutes before transferring the cookies to a cooling rack.

Step 21

Store the cookies covered or in a tin.