Flaky, delicate melt in your mouth cookies! These are great for dessert buffets, since you can make them in advance and refrigerate them. Once the cookies are baked and cooled you may sprinkle them with confectioners sugar.
Skill level: Easy
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Velvet Edition: “Trademark” Recipe
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1 hr 30 min
1 hr 30 min
- 1 cup melted unsalted butter
- 1 cup whipping cream
- 1 teaspoon baking powder
- 1 teaspoon mahleb
- 4 to 4 1/2 cups flour
- Date paste ( Available at specialty food stores. The dates are pitted, skinless and pits removed. I will be posting an tutorial on how to make your own date paste very soon. )
- Place the dates in a mixing bowl and add a tablespoon or two of orange blossom water.
- Knead just like kneading dough until the orange blossom water has been incorporated and the mixture is nice and smooth.
- Heat the oven to 350º, and line a baking tray with parchment paper.
- Combine all the ingredients except for the dates in a large bowl and knead to form a soft dough.
- Roll out the dough and place the prepared date filling on the dough. Follow the pictures in the gallery for instructions.
- Bake dough for 35 to 45 minutes until lightly golden.
- The number of cookies that this recipe yields will depend on the size of each individual cookie. I usually get about 70 pieces.
- 1. If you add confectioners sugar into the recipe, you will have to use slightly less flour when forming the dough.
- 2. The butter needs to be melted, but do not over heated. Temperature plays a very important roll in baking. Make sure it is melted, yet cool enough to handle.
- 3. Add the flour gradually. Start with 3 cups of flour and gradually add more. The dough should be soft. You may not need more than 4 cups.
- 4. Mahleb is an aromatic spice prevalent in Mediterranean cuisine, and particularly in baking. It is the pit of the bing cherry and once the pit is cracked, the kernel is extracted and ground into fine powder.
Velvet Edition https://www.velvetedition.com/
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