Add the nuts to the bowl of a large food processor. Pulse until roughly chopped. Add the nuts into a medium mixing bowl and set aside.

Add the dates, sugar, coconut oil, and cinnamon to the food processor bowl. Pulse until the dates turn into a paste. They will cling together and form a large ball.

Add the date mixture into the bowl with the nuts. Use a large spoon or your hands to mash until combined.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), add the butter, sugar, and egg. Mix on medium high until completely combined.

Add the flour and mix on low until the dough comes together.

Scoop about ½ -1 Tablespoon of dough and roll into a ball. You can use more or less dough depending on the size of your mold.

Press the ball into a thin cup using your fingers.

Add enough filling to fill the dough.

Pinch and press to seal the dough so the filling is completely enclosed.

Dust the mold with powdered sugar so the dough does not stick. Press the filled dough into the mold.

Place a folded towel on the edge of the counter. Place one hand on the edge of the counter to catch the dough. With your other hand, hold the handle of the mold and bang the top of the mold on the towel. It may take a couple of hits. The dough should release and fall into your hand. If the dough is sticking, add more powdered sugar.

Place on a baking sheet lined with parchment paper or a silicone mat. Preheat the oven to 325 degrees while you make the rest of the cookies. Repeat with remaining dough. Dust the mold every 1-2 cookies.

Fill the cookie sheet completely. The cookies do not spread so they do not have to be spaced out very much. This recipe will make enough to fill two baking sheets.

Bake for 19-21 minutes or until the bottoms are lightly browned. The tops should not be brown, but the edges will be slightly brown.

Let the cookies cool completely on the baking sheet. Dust with confectioners sugar.