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.
- 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
- 2 Tbs powdered sugar + 1/2 tsp cinnamon
- Preheat oven to 350F (175C)
- 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
- 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
- When all cookies are made, bake them in the preheated oven for 15 – 20 mins, until light brown. Cool
- Mix the topping sugar + cinnamon. Roll the cookies one by one in the mix, set aside
- Enjoy with a warm cup of tea/coffee or a hot chocolate!