Lebanese Date Cookies
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.
Servings Prep Time
20+people 1 hr30
Cook Time
15minutes
Servings Prep Time
20+people 1 hr30
Cook Time
15minutes
Ingredients
Date Mixture
Instructions
Date Mixture
  1. Combine date paste and butter and work until smooth.
  2. 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.
Form Cookies
  1. 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.
  2. Place on prepared cookie sheet and create an impression using a fork, knife, dough wheel, cake tip or anything you find that will work.
  3. 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.
  4. Remove from tray and let cool on cooling rack. Enjoy!
Recipe 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