Recipe by FLKeysJen
Over the holidays I took these to a cookie exchange - they're truly different, look impressive and have a sophisticated flavor. From the Food Network kitchens.
Top Review by Sydney Mike
Made these with Medjool dates & was generous with the orange zest, but other than that I followed the recipe & had some great tasting cookies that lasted no time at all! Definitely a holiday item where there are other sweets around to keep one from eating all these within a day! Will be keeping this recipe around, for sure! Thanks for sharing it! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]
- 1⁄2 lb soft dates, pitted
- 2 tablespoons water
- 1 pinch salt
- 1⁄4 cup crystallized ginger, finely chopped
- 1⁄2 teaspoon orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon confectioners' sugar
- 1⁄2-2 cup confectioners' sugar, additional for dusting
- 1 pinch salt
- 1⁄2 cup unsalted butter, plus
- 2 teaspoons unsalted butter
- 2 tablespoons canola oil
- 1⁄4 cup milk
Directions See How It's Made
- Preheat the oven to 325°F.
- To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
- Remove and set aside.
- Clean the processor bowl.
- Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix.
- Add the butter, oil, and milk pulsing until the dough just comes together.
- Take care not to overwork the dough; it will be slightly wet.
- Remove dough from the processor, and roll into 20 equally sized balls.
- In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
- Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
- Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball.
- Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet.
- Repeat with the remaining dough and filling.
- Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling (I used the Pampered Chef "Hold 'n Slice" gadget which worked perfectly).
- Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes.
- Dust generously with confectioners' sugar, cool and dust again.