In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.

Gradually mix in the all-purpose flour until just combined. Add rose water to form a soft, non-sticky dough.

In another bowl, mash Medjool dates with ground nuts, cinnamon powder, and vanilla extract until it forms a thick paste.

Take small portions of dough, flatten them, place a dollop of filling in the center, then fold over the edges to create pockets.

Preheat oven to 350°F (175°C). Place cookies on lined baking sheets and bake for 15-18 minutes until golden brown on the bottom but still soft on top.

Allow cookies to cool slightly before dusting with powdered sugar.