• To proof the yeast: In a small bowl, dissolve the yeast with the lukewarm water and sugar. Let it stand for 10-15 minutes. You will notice a bubbly foam on the surface. This is an indication that your yeast is fresh and not expired

To make the dough:

• In a large ceramic or glass bowl, add the flour, salt and cardamom powder. Mix with your hands.
  
• Heat the sunflower oil a bit and add to the flour mixture.
• Mix in the ¾ cup of lukewarm water, and finally add the proofed yeast. Knead the mixture well until you end up with a malleable dough. Cover with a kitchen towel and set aside for 1 hour.
  

For the filling:

• Pull open the dates and remove the pits using a serrated knife. Roughly cut the dates; add the cardamom powder, oil and butter and mix well. Transfer the date mixture to a food processor and blend to get a paste. (You may probably need to do that in batches).
  

To put together:

• On a flat surface, roll out the date paste between two sheets of parchment papaer to a rectangle of 30 cmx 22 cm/ 12 x 7 inches.
  
• When the dough has doubled in size, divide it into 2 equal portions,
• Roll out each dough between two sheets of lightly floured parchment paper to a 1 1/4 cm, about ½ inch-thick and each to a rectangle 30 x 22 cm /12 x 7 inches.
• Peel off the top of waxed paper from each. Invert the date on top of one dough,
  
• Carefully turn out the second dough onto the date paste layer.
• With a pizza cutter, cut into 3 equal portions.
  
• Roll up tightly each portion to a jelly roll-style, starting with the long side, creating 3 equal logs. . Roll out several times back and forth to smooth it
  
• Roll out several times back and forth to smooth it.
  
• With a sharp knife slice each log into equal discs bout 2.5 cm/ 1 inch wide pieces.
• Transfer the cookies to an oven sheet lined with parchment paper and brush the top of each cookie with the egg wash.
  
• Bake in a preheated oven to 200°C/400°F, to a golden color, it takes about 12 minutes. Enjoy.