Palestinian Date Ring Cookies

Ingredients

• 2.5 cups all-purpose flour
• 1/4 cup milk powder
• 1/4 cup powdered sugar
• 1/4 tsp baking soda
• 1/4 cup sesame seeds
• 1/4 cup anise seeds
• 1 tbsp ground anise
• 1/2 cup olive oil
• 1/2 cup melted butter
• 1 tbsp granulated sugar
• 1 tsp instant yeast (active dry yeast works too)
• 3/4 cup warm water (start with 1/2 cup and add more to the dpugh if needed.)
• 12 oz Medjool Dates (pitted)
• 1 tbsp warm water
• 1/2 tsp cinnamon
• 1/2 tbsp olive oil

Instructions

1. 1

   First, mix the flour, milk powder, powdered sugar, baking soda, sesame seeds, anise seeds, and ground anise until well incorporated.

2. 2

   Then, add the olive oil and melted butter to this and stir together. You will notice it slightly comes together but still needs more liquid. Set aside.

3. 3

   Mix the yeast, sugar, and warm water and let it rest for 2 minutes. Add this to the cookie dough, slowly kneading it until it becomes a smooth, cohesive cookie dough. This may take a few minutes.

4. 4

   Place the dough in a bowl and cover with a towel to rest for 30 minutes before using to shape the cookies.

5. 5

   Meanwhile, make the date paste for the filling.

6. 6

   Add the pitted fresh Medjool dates to a food processor with warm water and cinnamon. Pulse together until you achieve a cohesive date paste. Add a touch of olive oil to this to make it easier to work with and less sticky. Set aside.

7. 7

   After the dough has rested, grab a piece about 1-2 tbsp size and roll it into a log.

8. 8

   Flatten it with your hand until you get an elongated oval shape.

9. 9

   Add a thin log of date paste in the center, leaving ½ an inch on each end of the oval. Fold over the dough and pinch the edges to seal and shape like a ring.

10. 10

    Once all the cookies are made, bake in a preheated 350 F oven for approx 25 min until golden brown at the bottom and lightly brown on top. You may need to broil the top to achieve the golden color.

11. 11

    Let it slightly cool, and enjoy warm! These can be stored in an airtight container once cooled for up to 2 weeks at room temp.