ALBANIAN DATE COOKIES
This recipe is from week four of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. These little cookies are not very sweet, but they are delicious. The date on top is more than enough to make up for what the dough lacks in sugar.
Provided by GiddyUpGo
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Put the orange juice, oil and vanilla extract into a large bowl. In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms.
- Break off pieces of the dough and roll into 1 1/2 inch balls. Place on an ungreased cookie sheet, and press one date into the center of each cookie.
- Bake at 350 degrees for 20 to 25 minutes. Remove from the oven and let cool.
- After the cookies have cooled, spread the crushed walnuts out on a plate. Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove.
- Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts. Repeat until all the cookies are done.
Nutrition Facts : Calories 1486, Fat 82.7, SaturatedFat 10.4, Sodium 581.7, Carbohydrate 173.8, Fiber 4.4, Sugar 75.2, Protein 15.2
LEBANON TRAVELER'S DATE COOKIES (MAMOUL)
Like shortbread in Scotland, these cookies, called mamoul, are found everywhere in Lebanon and Syria. They're rich semolina cookies shaped around a date paste perfumed with orange flower water and rose water. They're a beautiful pale yellow, easy to bite into.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 2 doz
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve the yeast in the water. Stir in the orange flower water, egg, and melted butter. Add the semolina and stir in, then sprinkle on the sugar and salt and stir. Add the flour and stir and turn to combine until crumbly but holds together when squeezed. Cover with plastic wrap and let rest for 1 hour.
- Meanwhile, prepare the filling: Place all the ingredients in a food processor and process to a paste. Transfer to a bowl and set aside, covered.
- Place a rack in the center of the oven and preheat the oven to 350°F Set out an 18 by 12 inch baking sheet near your work surface.
- To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round. Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round. Pull the edges up to cover the filling, then roll the cookie lightly between your palms to make a ball. Place seam side down on the baking sheet. Repeat with the remaining dough and filling, placing the cookies about 1/2 inch apart. Prick each cookie decoratively with a fork. Brush the tops with a little milk.
- Bake until touched at the edges with golden brown, 20 to 25 minutes. Transfer immediately to a wire rack to cool. Makes 2 dozen rich cookies, either round mounds or high decorated ovals, filled with aromatic date paste.
- NOTE: This recipe the instructions for round mamoul decorated only by pricking with a fork. In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. Fill the mold almost full of dough and use your thumb to press down in the center. This will make a hollow in the center and will also give you thin walls of dough around the edges. You may need less filling, say 1 teaspoon each. Place the filling in the center, then fold the thin walls over and pinch off any excess dough. Pull the shaped mamoul up gently from the mold and transfer to the baking sheet, decorative side up. Repeat with the remaining dough and filling.
- Semolina, a coarse grind of durum wheat with small, irregular yellow granules, is used to make pasta. It is also used as bread flour in Puglia, and in Tunisia and Morocco.
- Semolina flour, also known as durum flour, is finely ground. It is very high in gluten. It can, like semolina, be used to make bread, but because it is so high in gluten, the bread dough will be stiff and the bread fairly tough.
- Home Baking.
Nutrition Facts : Calories 1435.5, Fat 50.8, SaturatedFat 30.3, Cholesterol 227.9, Sodium 336.9, Carbohydrate 221.1, Fiber 12.1, Sugar 74.2, Protein 28
CHEWY DATE COOKIES
Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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