Gluten-Free Koloocheh Recipe Persian Date Nut Filled Cookies

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Preparation time

  • Total: Approximately 35 minutes
  • Preparation: 15 minutes
  • Cooking: 20 minutes

Ingredients

  • 1 cup Butter
  • 1/3 cup Sugar - (I used organic)
  • 1 teaspoon Vanilla Extract
  • 1 Whole Egg
  • 1-1/4 cups Rajgira Flour (Amaranth Flour)
  • 1-1/4 cups Buckwheat Flour (Kuttu Ka Atta)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon Powder (Dalchini) - (more if you like)
  • 2 teaspoons Baking powder
  • 1/2 cup Walnuts - or almonds
  • 1/2 cup Dates - pitted and chopped
  • 1/4 cup Fresh orange juice
  • 2 teaspoons Honey
  • 1 pinch Salt

Instructions

  1. To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first
  2. Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy
  3. Add the vanilla and egg and mix until combined
  4. [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder
  5. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed
  6. Mix till a soft dough is formed
  7. [If the dough is extremely sticky, add more flour (s) to get the right consistency
  8. The dough is a soft dough but should not be sticky]Turn the dough onto a piece of cling wrap and press it into a disk
  9. Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible
  10. Preparation Of FillingCombine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil
  11. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste
  12. Transfer to a plate and let cool to room temperature
  13. Preparation Of KoloochehGrease and line a baking sheet
  14. Pre-heat oven to 180 degree Celsius
  15. To make each cookie, break off a lemon-size piece of the dough
  16. Flatten the dough slightly and make a well in it using your thumb
  17. Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball
  18. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet
  19. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie
  20. Repeat with the remaining dough and filling
  21. Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft
  22. [I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden
  23. Transfer to a cooling rack and let cool completely
  24. Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Middle Eastern
  • Snack
  • Eggetarian
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