Description
This recipe will make A LOT of cookies, especially if you make the very small sized as pictured. You can surely increase the size of the cookies to yield fewer.
Ingredients
Units
Scale
Date Mixture
- 26 ounces date paste (date paste can be found in middle eastern stores, usually in 13 oz packages)
- 4 tbsp unsalted butter, softened
Cookie Dough
- 5 cups unbleached all-purpose flour
- 1 cup corn flour (**NOT cornmeal)
- 1 cup powdered sugar
- 2 cups unsalted butter, softened
- 1/2 tsp rose water (**can use vanilla extract instead)
- 1/2 tsp orange blossom water (**can use vanilla extract instead)
- 1/2 cup milk (add more as needed)
Instructions
Date Mixture
- Combine date paste and butter and work until smooth.
- Form into small balls, the size depends on how large of a cookie you'd like. Can be anywhere from 1/2-1 tsp in size.
Cookie Dough
- Preheat oven to 350 degrees and line your cookie sheets with parchment paper or silicone mats. Set aside.
- In a stand mixer fitted with paddle attachment, combine all the ingredients except the milk to form a cohesive dough.
- Add the milk slowly once dough forms. Add additional milk if the dough seems dry or crumbly.
Form Cookies
- Take a small scoop of your dough and flatten in your hand, place a date ball inside. Fold dough around the date and form into whatever shape you'd like. Round and long shapes are most common.
- Place on prepared cookie sheet and create an impression using a fork, knife, dough wheel, cake tip or anything you find that will work.
- Bake for 15-17 minutes on the middle rack. Bottoms should be slightly red and tops just beginning to brown.The cookies should not be too dark in color, they will remain fairly pale.
- Remove from tray and let cool on cooling rack. Enjoy!
Notes
These cookies freeze well up to 3 months. Pull out baked cookies as you need them. Baking dates can be found online. Recipe adapted from Anahid's Gourmet Cookbook