Date Cookies Recipe (Iraq)
2 cups flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp salt
3/4 cup butter, melted
1 cup sugar
3 eggs
1 cup chopped dates
1 cup chopped walnuts
Sift together the flour, baking powder, cardamom, and salt; then set aside. Mix thoroughly the butter, sugar and eggs; then gradually add the dry ingredients until a soft dough is formed. Stir in the dates and walnuts, then place heaping teaspoons of the dough an inch apart on an ungreased cookie tray. Place in a preheated oven and bake for 15 minutes or until the cookies turn golden brown. Remove and allow to cool before serving.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, August 7, 2009
Klaicha
Klaicha
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
Coconut Macaroons
1/3 cup all purpose flour
2 1/2 cups flaked coconut
1/8 tsp salt
2/3 cups sweetened condensed milk
1 tsp non-alcohol vanilla extract (or 1/4 tsp vanillin)
In a bowl, comine flour, coconut and salt. Add milk and vanilla; mix
well (batter will be stiff). Drop by tablespoonfuls 1 inch apart onto
a greased baking sheet. Bake at 350 F for 15-20 minutes or until
golden brown. Remove to a wire rack and cool. Makes around 1 1/2
dozen.
2 1/2 cups flaked coconut
1/8 tsp salt
2/3 cups sweetened condensed milk
1 tsp non-alcohol vanilla extract (or 1/4 tsp vanillin)
In a bowl, comine flour, coconut and salt. Add milk and vanilla; mix
well (batter will be stiff). Drop by tablespoonfuls 1 inch apart onto
a greased baking sheet. Bake at 350 F for 15-20 minutes or until
golden brown. Remove to a wire rack and cool. Makes around 1 1/2
dozen.
Subscribe to:
Posts (Atom)
