Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F.
  2. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
  3. Remove and set aside.
  4. Clean the processor bowl.
  5. 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.
  6. Add the butter, oil, and milk pulsing until the dough just comes together.
  7. Take care not to overwork the dough; it will be slightly wet.
  8. Remove dough from the processor, and roll into 20 equally sized balls.
  9. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
  10. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
  11. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball.
  12. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet.
  13. Repeat with the remaining dough and filling.
  14. 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).
  15. 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.
  16. Dust generously with confectioners' sugar, cool and dust again.
Most Helpful

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]

Sydney Mike May 16, 2011