Archive for the 'Tea Time' Category

Date Cookies

Friday, December 7th, 2007


Date Filled Cookies

Garrett hosted us for cookie exchange on a nice Saturday afternoon. It was a nice get together with the Sacramento Area food bloggers and writers, as usual. Thanks once more for hosting the event Garrett!

If you are going to share/give away the food, you should always practice ahead, right? Well, not so much for me when I get the recipe from a trusted source. This time I got it from another blogger friend; Mine. Thankfully she writes her posts both in German and Turkish, otherwise it would have been at the hands of internet-translation from German to English.

The only thing I changed in the recipe was to use date paste, instead of half, pitted dates to fill in the cookies. That is because I had them at hand, and it turned out pretty good. So, either way works fine. The result is as buttery, rich as a date cookie can get. You can find dates in pretty much in every store, and date paste was purchased from an Israeli store in town.


Date Cookies


Recipe type: Cookies

Author: Fethiye Miller

Serves: 40 – 44 pieces


  • 200 gr unsalted butter

  • 4 Tbs yogurt

  • 4 Tbs powdered sugar

  • 2 tsp baking powder

  • approximately 400 – 420 gr all purpose flour

  • 20 – 22 pitted dates or 450gr date paste

  • Topping

  • 2 Tbs powdered sugar + 1/2 tsp cinnamon


  1. Preheat oven to 350F (175C)

  2. Melt the butter, cool to touch and add yogurt & sugar. Add baking powder with the first cup of flour, and add the flour slowly, while mixing/kneading with hand until a soft dough is formed

  3. Take small pieces (walnut size) from dough, level it in your palm, put half a date (or a teaspoonful) in it, close it tight and put on a cookie sheet. No need to space them so far apart, they will not expand

  4. When all cookies are made, bake them in the preheated oven for 15 – 20 mins, until light brown. Cool

  5. Mix the topping sugar + cinnamon. Roll the cookies one by one in the mix, set aside

  6. Enjoy with a warm cup of tea/coffee or a hot chocolate!


Swedish Rye Cookies

Saturday, November 24th, 2007

Swedish Rye Cookies

After a great 3 weeks vacation in Turkey and 5 weeks of procrastinating, I am finally back to blogging world. Let’s hope I will not fall behind as long as I did this time.

These cookie recipe came in my way in a local grocery store where you can buy bulk food. Despite the butter amount, I didn’t want to alter the recipe. Especially after finding great reviews on a website.

Apparently, you can use it as a Christmas tree decoration. So, if you are up to something new for your tree you might want to give this one a chance.

I liked eating these with a slice of Dubliner cheese on top, with a glass of freshly brewed tea.

  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/2 cup rye flour
  • 1 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons water

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
3. Roll out onto floured board. The thinner the dough, the crispier the cookies will be. I have rolled the dough about 5mm thickness.
4. Cut into 2 1/2 inch rounds using cutter or floured glass. Cut small hole off center with a thimble (to hang on tree when done).
5. Bake on ungreased cookie sheet at 375 degrees F (190 degrees C) or until slightly brown. Cool and hang on tree with ribbon or yarn.


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