3 Cups of flour
1 Stick of Crisco
2 Tablespoons of sugar
1 Cup of warm milk
1 Teaspoon of baking powder
1 Teaspoon of salt
250 grams dates (1/2) lbs
Knead the flour in a paddle mixer with the Crisco and sugar.
As it’s mixing, add the warm milk gradually.
Add the baking powder and salt into the mixture.
Let dough rest for 2-3 hours in a ziplock bag.
Preheat oven to 350 degrees.
Remove pit from dates. Or use date paste, available at Sahara Date Company.
Add a teaspoon of nutmeg and a teaspoon of cardamon to the dates in a saucepan.
Add 2 tablespoons of butter, and knead with a wooden spoon as dates soften.
Add a small amount of water to soften the mixture.
The result should be a spreadable jam paste mixture.
Cut the dough into 4 batches and roll out each batch.
Spread the date jam on the flat dough.
Roll dough while flattening to create a swiss roll.
Cut dough into 1-inch increments. Each roll should make 8-10 cookies.
Place cookies on baking sheet with parchment paper, leaving 2 inches between each cookie. Bake cookies until lightly brown (15-20 minutes).
Comments will be approved before showing up.