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Italian date cookies are relatives of “cuccudati,” and a member of that family of fruit filled cookies that include Italian date cookies, rugula and even fig newtons.
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As with all fruit stuffed cookies of this type the variations are as numerous as the people who make them. This recipe includes chocolate chips. The chocolate makes a great partnership with the dates. You may also want to add some kind of chopped nut to accent the texture.
More Christmas Cookies
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Getting started - What you need.
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Equipment
Food processor Rolling pin Baking tray Cooling rack Parchment paper |
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Dry ingredients and butter
Put dry ingredients and zest of one lemon in a food processor and pulse a few times to blend.
Cube the butter, add to the dry and pulse again until the flour begins to bead. |
Eggs and milk
Whisk together the eggs and milk and with the processor running drizzle into the flour/butter.
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Dough
When dough adheres to the side of the container, turn off the machine and shape the dough into a ball.
Cover with plastic wrap and refrigerate for about an hour. |
Roll out
Divide the dough ball in two.
Roll out each half into a rectangle. |
Filling
In the food processor blend the dates, the nuts, the chocolate, honey and any other spices you may like.
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Filling the pastry
Lay a row of the filling down the center of the pastry,
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Fold
turn over and press closed with your fingers.
Trim the excess so that you have a straight edge. |
Slice down
Slice the roll into one inch pieces.
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Bake
Set out the date cookies on a baking tray lined with parchment paper.
Bake at 350 for about 18 minutes. |
Glaze
When the cookies have cooled coat them with a confectioner's sugar and lemon juice glaze. Decorate with colored sprinkles.
(With the dough from the trimming I made small cookies and fixed each with a date.) |
Serve
