These are the perfect holiday cookies. Bite size, soft, crunchy, subtly sweet, makes a great tea or coffee side kick and is totally all around awesome. I was making some pistachio filled cookies the other day and had too much dough left. So I decided to make these date filled cookies using a tiny mold. Now you have to have some patience for these or maybe do some yoga breathing ahead of time because it will take a few to get in the groove of things and speed up the process. But don’t fear, the end result is well worth it.
For the date filling, I used “baking dates”, which is date paste that comes in a packet and is very easily shaped into whatever you need. The best way to make these cookies is to first make a ball of date paste about a teaspoon, flatten it, place a macadamia nut in the center and then wrap the flattened date around it. Here’s a tip: keep your hands damp so that the paste does not get sticky. Once the filled date balls are done, flatten about a tablespoon of dough, place the date ball in the middle and wrap the dough around it. Press it in the mold of your choice and tap gently to release it. Bake at 375’F for 12 minutes or until slightly golden.
Dough recipe can be found here.
1 1/2 cup macadamia nut, raw
325 g date paste (or baking dates)