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Mediterranean Delights
Date Cookies
1 (28 oz) box of smeed or cream of wheat
1 lb melted butter or margarine
2 cups all-purpose unbleached flour
1/2 cake yeast
1 cup warm water
1 cup powdered sugar
2 Tbsp rose blossom water
Filling:
2 lbs pitted dates, mashed (can be purchased already mashed)
4 Tbsp melted butter or margarine
5 cardamom seeds, crushed
1 (28 oz) box of smeed or cream of wheat
1 lb melted butter or margarine
2 cups all-purpose unbleached flour
1/2 cake yeast
1 cup warm water
1 cup powdered sugar
2 Tbsp rose blossom water
Filling:
2 lbs pitted dates, mashed (can be purchased already mashed)
4 Tbsp melted butter or margarine
5 cardamom seeds, crushed
Prepare the dough the night before or at least 3-4 hours ahead of time.
1. Place smeed or cream of wheat in a large bowl. Pour melted butter over it and mix well. Allow to soak overnight or at least 3 to 4 hours ahead. When you are ready to make the dough, dissolve the yeast in warm water. Add flour, sugar, rose blossom water to the smeed mixture. Mix together. Now add the yeast water and mix again. Cover well and let rest until needed (allow to rest 3 to 4 hours, or overnight).
2. Preheat oven to 375 degrees F. Prepare the date filling. Mix the dates and melted butter together. Add the cardamom seeds and mix well.
3. Butter your hands a little or use olive oil. Take some date mixture and begin shaping it into small rounds about the size of walnuts. Lay out on wax paper.
4. Take some of the dough, about the size of a walnut and shape into a round ball. Indent with your finger and place one date portion into the dough. Form the dough around the dates. Using a Middle Eastern wood mold, shape into a imprinted design, pressing lightly into the mold, then inverting it and tapping the cookie out onto an ungreased cookie sheet. If you do not have the mold, shape into a ball and using a fork make vertical lines on the dough. Place on ungreased cookie sheet, about 2" apart. Repeat until all dough is used.
5. Bake fo 15 -20 minutes until bottom of cookies are golden brown. Lightly brown tops using broiler for one minute or less.
6. Remove from oven and let cool 5 minutes. Sprinkle or roll in powdered sugar. Allow to cool completely. You can sprinkle again with powdered sugar before serving. Store in wax paper in a airtight container. Enjoy with a hot cup of tea, Espresso, or Arabic coffee!
1. Place smeed or cream of wheat in a large bowl. Pour melted butter over it and mix well. Allow to soak overnight or at least 3 to 4 hours ahead. When you are ready to make the dough, dissolve the yeast in warm water. Add flour, sugar, rose blossom water to the smeed mixture. Mix together. Now add the yeast water and mix again. Cover well and let rest until needed (allow to rest 3 to 4 hours, or overnight).
2. Preheat oven to 375 degrees F. Prepare the date filling. Mix the dates and melted butter together. Add the cardamom seeds and mix well.
3. Butter your hands a little or use olive oil. Take some date mixture and begin shaping it into small rounds about the size of walnuts. Lay out on wax paper.
4. Take some of the dough, about the size of a walnut and shape into a round ball. Indent with your finger and place one date portion into the dough. Form the dough around the dates. Using a Middle Eastern wood mold, shape into a imprinted design, pressing lightly into the mold, then inverting it and tapping the cookie out onto an ungreased cookie sheet. If you do not have the mold, shape into a ball and using a fork make vertical lines on the dough. Place on ungreased cookie sheet, about 2" apart. Repeat until all dough is used.
5. Bake fo 15 -20 minutes until bottom of cookies are golden brown. Lightly brown tops using broiler for one minute or less.
6. Remove from oven and let cool 5 minutes. Sprinkle or roll in powdered sugar. Allow to cool completely. You can sprinkle again with powdered sugar before serving. Store in wax paper in a airtight container. Enjoy with a hot cup of tea, Espresso, or Arabic coffee!
