Arabic Saffron and Date Cookies

In a deep bowl, place the milk and saffron and let the milk sit for several minutes until it absorbs the color and flavor of the saffron

In the mixer bowl, place 2/1 2 cups of flour, add salt, sugar, yeast, baking powder, and milk, attach the dough hook, and run on low speed until ingredients mix

Add the oil and milk-saffron mixture, run the mixer on medium speed until dough forms and separates from the bowl sides, add remaining flour if dough is too soft, and run on low speed for 5 minutes

Place the dough in an oiled bowl, brush the surface with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size

Prepare a large oven-safe dish suitable for serving

On a floured surface, roll out the dough to a rectangle about 5 mm thick, use a pizza cutter to cut into 50 squares the size of a date, place a date in each square, sprinkle with cardamom, roll each square around the date to fully enclose it, and arrange in the dish with 1/4 inch space between each piece

Cover the dish with plastic wrap and refrigerate for 2 to 3 hours until the dough doubles in size slowly

Position the oven rack in the middle and preheat the oven to 180°C

Remove the date sweets from the refrigerator and let sit for 10 minutes until it reaches room temperature

For the glaze, in a small bowl, mix egg yolk with a few drops of vanilla, brush over the date sweets, and sprinkle with sesame seeds and nigella seeds

Bake for 15 minutes until golden light brown

Remove from the oven and immediately drizzle with syrup while hot

Let cool completely before serving