Ramadan is the most important month in the Islamic calendar, a time for fasting during the day and feasting after sunset and until sunrise. During that whole month, sweets occupy an important place in people’s lives. These date-filled cookies are a typical Ramadan sweet. If you can’t find date paste, use an equal amount of pitted dates and process with cinnamon and butter in a food processor until a smooth paste forms.
Recipe information
Yield
Makes about 40
Ingredients
Dough
2
¼
¼
¼
½
3
3
Date Filling and Assembly
12
½
2
Special Equipment
Need to make a substitution?
Preparation
Dough
Step 1
Mix semolina flour, sugar, yeast, and ¼ cup plus 1 Tbsp. all-purpose flour in a large bowl. Add butter and work it in with your fingertips until fully incorporated. Add orange blossom and rose water. Knead dough in bowl until smooth and elastic. Roll dough into a ball and place seam side down on a lightly floured work surface. Cover with a very damp cloth and let rest in a cool place 1½ hours.
Date Filling and Assembly
Step 2
Combine date paste and cinnamon in a small bowl. Gradually add butter, working it in by hand until a smooth, soft paste forms. Pinch off a small piece and shape into a disk 1½" (3.5 cm) in diameter and about ¼" (6 mm) thick. Transfer to a plate. Repeat process with remaining paste (you should have 40 disks). Cover with plastic wrap.
Step 3
Preheat oven to 400°. Pinch off a piece of dough and roll into a walnut-sized ball. Flatten on your palm to form a 3" (7.5 cm) disk about ¼" (6 mm) thick. Lay a date disk in center of dough. Fold edges of dough over date to cover. Pinch edges together—the date disk should be covered with an even layer of dough.
Lightly press into cookie mold. Turn mold over and tap top edge lightly against work surface while holding your other hand underneath to catch dough as it falls out of mold. Slide dough onto a parchment-lined baking sheet or silicone baking mat. Repeat with remaining dough and disks.
Step 4
Bake cookies until lightly golden, 15–18 minutes. Transfer to a wire rack and let cool.
Step 5
Do Ahead: Cookies can be made 2 weeks ahead. Store in an airtight container at room temperature.