Date-Filled Semolina Cookies
Quick answer
- Total time
- 53 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The dough is fine semolina, which crumbles apart in the mouth, and each cookie hides a date paste spiced with cinnamon.
Read more
After the filling is wrapped, a mold or fork presses the pattern on top, and they leave the oven while the tops are still pale and only the edges have gone light gold. Baked any darker, they lose that crumbly tenderness and turn hard.
Ingredients
Instructions
- 1
Combine 220 g fine semolina, 80 g all-purpose flour, and 35 g powdered sugar evenly.
- 2
Pour in 120 g melted unsalted butter and rub it through with your fingertips until the mixture looks like damp sand.
- 3
Add 45 ml milk and 5 ml rose water, then gather the dough gently with a spatula.
- 4
Stop as soon as it holds together, cover it, and rest for 20 minutes so the semolina hydrates.
- 5
Mix 160 g date paste with 2 g ground cinnamon until the spice is evenly spread.
- 6
If it feels sticky, let it cool slightly, then portion into 20 g balls and roll them smooth.
- 7
Divide the rested dough into 30 g pieces and flatten each one in your palm.
- 8
Place a date ball in the center, bring the edges up, and seal tightly so no filling can leak.
- 9
Press each cookie lightly with a mold or fork to mark the surface without crushing it.
If a seam cracks, moisten the edge with a little water, reseal it, and place it on the tray.
- 10
Bake in a 180°C preheated oven for 16-18 minutes.
Remove the cookies while the tops stay pale and only the edges turn faintly golden, then cool completely before dusting with powdered sugar.
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