I love pistachios! This a yummy stuffed cookie with pistachios, dates and a hint of cardamom. Make sure to add just a pinch of the cardamom or it can be over powering.
Directions for: Date Nut Cookie
Ingredients
Fillingcup raw unsalted pistachios, finely chopped (175 ml)
cup dates, finely chopped (60 ml)
cup sugar (75 ml)
pinch of cardamom
1 tsp vanilla (5 ml)
1 tsp water (5 ml)
Dough2 cup flour (500 ml)
1 cup finely ground semolina (250 ml)
cup salt (1 ml)
1 Tbsp sugar (15 ml)
1 cup unsalted butter (225 grams)
cup water, (add 2 tsp. extra if needed) (125 ml)
1 tsp vanilla (5 ml)
cup icing sugar, for dusting (60 ml)
Directions
Filling1. Add pistachios, dates, sugar, cardamom, vanilla and water to a food processor. Mix all ingredients for the filling until blended. Set aside.
Dough1. Preheat oven to 350 degrees F.
2. Line a large baking sheet with parchment paper.
3. Combine water and vanilla in a small bowl. Mix flour, semolina and sugar in a large bowl. Cut in butter until mixture resembles coarse meal. Gradually sprinkle water over the mixture and combine. Knead until dough forms.
4. Form dough into 30 balls (each about 1 -inch). Flatten to make a disc. Spoon 1 heaping tsp. of filling in the centre. Wrap up the dough around the filling. Pinch dough with your fingertips to seal the filling. Place dough balls on baking sheet with pinched dough side down. Bake until firm to the touch and only a hint of golden colour, about 15 to 20 minutes. Let cookies cool for 5 minutes then dust with confectioners sugar. Makes about 30 cookies.
See more: Dessert, Snack, Nuts, Fruit