Buttery Almonds and Dates Cookies Recipe:
Fresh baked buttery winter cookies with the goodness of Almonds and Dates.
I cried, I baked, I remained emotional and gorged, my day can be summed up in that order today. It’s not just my story for our entire country in unity experienced a bout of emotions as the Master blaster played his last winning match and bid adieu to the game. Although they say the game is larger than an individual, but sorry not to me, to me Cricket was Sachin Tendulkar. He was the only reason why I started watching the game as a Child in the first place, so nothing can fill that void for me.
Not that he’s going anywhere for I know his eternal love for the game is gonna bring him back to the game in some larger role, but I am not sure if ever shall my interest in the game would reclaim the same ardour.
Though it’s the cookie I am supposed to be talking about but the only thing that’s been whizzing in my head through the day is that an era of my love has to come to it’s end. So all I can pull myself together to say about this recipe is that first it is inspired from my Granny’s Almonds and Dates winter Ladoos that she’d make for us and instead of making Ladoos I decided to make some cookies. Second that freshly baked cookies in winters is certainly the magical comfort that was required today. The result at the end was crumbly, buttery, indulgent cookies with the goodness of almonds and dates.
Ps- You may choose to play with the shape, but just adjust the baking time with the shape. Infact doing it like my Chocolate-nuts thumbprint cookies could be great idea too.
Ingredients(Makes 20 cookies):
- 1 and ½ cup Plain Flour
- ½ cup softened butter, cubed
- ½ cup sugar (castor or fine crystal)
- 1/3 cup coarsely pwd Almonds (takes abt 15-18 almonds)
- 10 almonds for topping, slit into two
- 1 cup dates, pitted (takes aprox 15 dates)
- 1 tbsp raisins
- 1 tbsp lemon juice
- ½ tsp salt
- 1 tbsp honey
- 2 tbsp chilled milk
- ½ tsp Cinnamon pwd, optional
- Mix sugar, salt and flour together using a whisk. Then add the cubed softened butter and mix well using an electric mixer until the texture is crumbly.
- Mix the pwd almond into the flour mixture and then knead into dough slowly adding chilled water just enough to bring the dough together. Cover and keep in the fridge to chill for 20-30 mins.
- Put dates, raisins and lemon juice in an electric blender and make a super thick gooey mixture.
- Preheat the oven to 180OC and line the tray with baking sheet.
- Divide the dough into 20equal parts, make each into a ball place it directly over the baking sheet, then press with the palm to flatten into aprox 1 & ½ inch round.
- Divide the dates mix into 20 parts, pick a portion and roll it into a pipe of the length of the diameter of the dough round between both your palms.
- Place the dates pipe along the diametric length of the flatten dough then lift he two free sides using your two fingers and seal it at the centre to give it a bow shape (check pic).
- Tap a little on the top and top wit half an almond at the centre. Repeat with all the dough rounds and arrange over the baking try about 2 cm apart.
- Mix milk and honey and brush on the top and sides of the cookies. Bake for 25 mins until golden browned. Allow to cool on the wired rack (that is if you can resist the intoxicating aroma) for a few mins and store in an airtight container and enjoy over 10-15 days.
Dos and Don’ts:
- Give it a shape of your own choice, like a thumbprint cookie and reduce the baking time by aprox 5 mins.
- Adjust sugar to your taste, but the given measures make sweet cookies with the added sweetness of dates and raisins.