Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies

Name: Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup Butter (1 cup Butter (Salted)); ⅓ cup Granulated Sugar (1/3 cup Sugar (I used organic)); 1 tsp Vanilla (1 teaspoon Vanilla Extract); 1 piece Egg (1 Whole Egg); 1 cup Amaranth Flour (1-1/4 cups Rajgira Flour (Amaranth Flour) — up to 0.25); 1 cup Buckwheat Flour (1-1/4 cups Buckwheat Flour (Kuttu Ka Atta) — up to 0.25); ¼ tsp Table Salt (1/4 teaspoon Salt + 1 pinch Salt); ½ tsp Cinnamon (1/2 teaspoon Cinnamon Powder (Dalchini) (more if you like)); 2 tsp Baking Powder (2 teaspoons Baking powder); ½ cup Walnuts (1/2 cup Walnuts or almonds, finely chopped); ½ cup Date (1/2 cup Dates pitted and chopped); ¼ cup Orange Juice (1/4 cup Fresh orange juice); 2 tsp Honey (2 teaspoons Honey)

Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies - Cookie & Biscuit Recipes (Middle Eastern)

35 minMiddle Eastern

Servings4

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Pescatarian
Halal

Steps

1To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first.
2In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and egg and mix until combined. [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]
3In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder.
4Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed.
5Mix till a soft dough is formed. [If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky]
6Turn the dough onto a piece of cling wrap and press it into a disk. Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible.
7Combine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
8Grease and line a baking sheet. Pre-heat oven to 180 degree Celsius.
9To make each cookie, break off a lemon-size piece of the dough. Flatten the dough slightly and make a well in it using your thumb.
10Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie. Repeat with the remaining dough and filling.
11Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft. [I didn't do this]
12Bake the cookies for 20 minutes or until the sides and undersides are golden. Transfer to a cooling rack and let cool completely.
13Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time.