Orange & Date Stuffed Cookies
Orange & Date Stuffed Cookies
Filling:
1/2 lb pitted soft dates
2 Tbsp water
Pinch of salt
1/4 cup finely choppe crystalized ginger
1/2 tsp finely grated orange zest
Dough:
2 cups all purpose flour
1 tsp baking powder
1 Tbsp confectioners sugar, plus 1 1/4 more for dusting
Pinch of salt
1 stick unsalted butter,plus 2 Tbsp
2 Tbsp canola oil
1/4 cup milk
1. Preheat oven to 325 degrees.
2. For the filling; Puree all ingredients in a food processor until
evenly combined, 1-2 minutes. Remove from bowl and set
aside. Clean bowl.
3. For the dough; Combine flour, baking powder,
1 Tbsp confectioners sugar and salt and mix with a
food processor. Add butter, oil and milk and pulse until
dough just comes together. Dough will be slightly wet.
4. Remove dough and roll into 20 equally sized balls. In the palm
of your hand, press and pat each ball of dough into 2 3/4 inch
round. Place a rounded tsp of filling in center of each and
draw the edges up around the filling. Pinch the dough
together to seal the ball. Carefully roll the ball in both hands
to round pinched edges. Press gently to slightly flatten the
cookie.
5. Place each cookie, pinched side down on a parchment paper
lined cookie sheet. Gently prick the dough with a fork in a
pattern but do not pierce through o the filling.
6. Bake 25-30 minutes, until firm and slightly puffed and
bottoms are just beginning to turn golden. Dust with 1/2 of
remaining confectioners sugar, cool completely and dust
again with remaining.
Filling:
1/2 lb pitted soft dates
2 Tbsp water
Pinch of salt
1/4 cup finely choppe crystalized ginger
1/2 tsp finely grated orange zest
Dough:
2 cups all purpose flour
1 tsp baking powder
1 Tbsp confectioners sugar, plus 1 1/4 more for dusting
Pinch of salt
1 stick unsalted butter,plus 2 Tbsp
2 Tbsp canola oil
1/4 cup milk
1. Preheat oven to 325 degrees.
2. For the filling; Puree all ingredients in a food processor until
evenly combined, 1-
3. For the dough; Combine flour, baking powder,
1 Tbsp confectioners sugar and salt and mix with a
food processor. Add butter, oil and milk and pulse until
dough just comes together. Dough will be slightly wet.
4. Remove dough and roll into 20 equally sized balls. In the palm
of your hand, press and pat each ball of dough into 2 3/4 inch
round. Place a rounded tsp of filling in center of each and
draw the edges up around the filling. Pinch the dough
together to seal the ball. Carefully roll the ball in both hands
to round pinched edges. Press gently to slightly flatten the
cookie.
5. Place each cookie, pinched side down on a parchment paper
lined cookie sheet. Gently prick the dough with a fork in a
pattern but do not pierce through o the filling.
6. Bake 25-
remaining confectioners sugar, cool completely and dust
again with remaining.