Recently, I have become very aware of my sugar intake. And while I was on my Whole30 Challenge, I enjoyed dried dates as a sweet, decadent-tasting treat after dinner. When the Whole30 ended, I found myself with an excess of dried dates in the fridge and stumbled upon this recipe for short bread cookies that doesn't require any added sugar.
These cookies were very good--not too sweet, and with a nice short bread texture. They are a Muslim dessert during the holy month of Ramadan, and the recipe's creator, Anja, includes a bit more on their background if you are interested.
These cookies were very good--not too sweet, and with a nice short bread texture. They are a Muslim dessert during the holy month of Ramadan, and the recipe's creator, Anja, includes a bit more on their background if you are interested.
Recipe for Pistachio Date Cookies
From Anja's Food for Thought
Makes 15-20 Cookies
Ingredients:
1/4 cup finely chopped pistachios, divided
1/2 cup dried, de-pitted dates, roughly chopped
1/4 cup butter
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
Instructions:
In a food processor, combine butter and dates until they form a creamy paste. Add in the egg and vanilla extract and blend until incorporated. Add the flour and stir until it becomes a smooth batter. Mix in half of the pistachios. Form the dough into a round log about 1-1/2 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for one hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from fridge and unwrap. Roll the log in remaining pistachios. Slice dough into 1/4 to 1/2-inch thick rounds. If necessary, roll each cookie in pistachios again. Transfer to baking sheet and bake for 10-12 minutes, until edges begin to brown.
From Anja's Food for Thought
Makes 15-20 Cookies
Ingredients:
1/4 cup finely chopped pistachios, divided
1/2 cup dried, de-pitted dates, roughly chopped
1/4 cup butter
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
Instructions:
In a food processor, combine butter and dates until they form a creamy paste. Add in the egg and vanilla extract and blend until incorporated. Add the flour and stir until it becomes a smooth batter. Mix in half of the pistachios. Form the dough into a round log about 1-1/2 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for one hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from fridge and unwrap. Roll the log in remaining pistachios. Slice dough into 1/4 to 1/2-inch thick rounds. If necessary, roll each cookie in pistachios again. Transfer to baking sheet and bake for 10-12 minutes, until edges begin to brown.
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