Arabic Date and Cardamom Cookies
Ingredients
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup vegetable ghee
- 1 cup powdered sugar
- 1/2 teaspoon rose water
- 1 teaspoon ground cardamom
Filling
- 1 cup date paste
- 1 teaspoon cinnamon
- 2 teaspoons water
Garnish
- whole pistachios
Preparation
On a piece of parchment paper or in a deep bowl, sift the flour, cardamom, and salt.
In the mixer bowl, place the ghee, sugar, and rose water, attach the paddle attachment, and mix on medium speed for 5 minutes until the mixture becomes fluffy and bright white.
Add the flour mixture and mix on medium speed until a soft, tender dough forms, then cover the dough with plastic wrap and let it rest for about an hour.
For the filling, in a deep bowl, place the date paste, cinnamon, and water, knead with your fingertips until well combined, and shape into small discs.
Position the rack in the middle of the oven and preheat to 180°C, then prepare shallow baking sheets.
Take a walnut-sized piece of dough, shape it into a disc, place a date disc in the center, enclose the dough around it, and shape into a neat disc, then place on baking sheets with 1 inch between each and press a pistachio into the center of each.
Bake for 10 minutes until the bottom is golden.
Remove from the oven, place the sheets on a wire rack, let cool slightly, and then transfer the cookies to a wire rack using a wide metal spatula.
Let cool completely then serve.
Tips
This recipe is easy and delicious, blending the flavors of traditional ghurayba and date ma'amoul.
