Persian Koolookh Date Filled Cookies
These delicate, shortbread-like cookies are a traditional Persian treat featuring a rich, spiced date filling encased in a buttery, crumbly dough. Their unique texture and aromatic flavors make them perfect for festive occasions or as an elegant accompaniment to afternoon tea.
Ingredients
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 0.75 cup unsalted butter cold and cubed
- 0.5 cup confectioners' sugar sifted
- 1 large egg yolk room temperature
- 1 tsp rose water optional, for authentic flavor
- 0.25 tsp ground cardamom
- 0.25 tsp salt
- 2 cups pitted Medjool dates about 12-14 dates
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 0.25 cup chopped walnuts optional for filling
- 1 tbsp milk for egg wash
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature. Make-ahead: The dough disc can be refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before using. The date filling can be made 2 days ahead and stored covered in the refrigerator; bring to room temperature before using. Variations: Substitute the walnuts with pistachios or almonds. For a citrus note, add ½ teaspoon orange blossom water to the dough. To make them nut-free, simply omit the walnuts from the filling. Serving suggestion: Enjoy with black tea or Persian chai.