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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 4 |
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This cookie is one of Iraq's famous sweets. Time to make does not include 1 hour standing time. The time to make is an estimate. I didn't write it down when I made these cookies. Ingredients:
1 lb dried dates, finely chopped (dried pressed dates) |
1/2 cup butter |
1/4 cup water |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground cloves |
2 cups all-purpose flour |
1/3 cup granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup shortening |
1/4 cup milk |
Directions:
1. In saucepan, combine dates, butter, water, cardamom and cloves.
2. Cook over low heat, stirring occasionally, 15 minutes or until dates become a paste.
3. Let stand at room temperature 1 hour.
4. Meanwhile, in mixing bowl, combine flour, sugar, baking powder and salt. Make a well; add shortening and milk. Knead into dough, adding more flour or milk if necessary.
5. Divide dough into 4 parts then roll, one at a time, to about 1/4-inch thickness.
6. Divide date paste into 4 parts and roll each out, between sheets of wax paper, to match dough size.
7. Remove wax paper; place date layer on dough. (If date paste is too soft, gently spread each portion on dough with knife.)
8. Roll into cylinder, jellyroll style.
9. Slice rolls into 1-inch pieces and place on greased baking sheet.
10. Bake in preheated 325F oven 35 minutes or until cookies begin to turn golden brown.
11. Let cool.
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