Ingredients:
- 1 stick (or 113 grams) of softened, unsalted butter
- 1/2 cup sugar or agave nectar
- 1/2 cup chopped pitted dates
- 1/2 tsp vanilla extract
- 1 cup semolina flour
- 1 cup all purpose flour
Directions:
- Preheat oven to bake at 325F. Grease a baking sheet and set aside.
- In a stand or hand mixer, cream butter and sugar till it turns pale in color (about 5 minutes on medium speed)
- Add chopped dates, vanilla extract and mix everything until combined.
- With mixer on low, slowly add semolina flour, mix and then add all purpose flour.
- Mix everything until combined.
- Scoop dough using a small cookie/ice cream scoop and place it on the greased baking sheet. The cookie will not spread, but allow some spacing between each scoop for even baking.
- Place baking sheet into pre-heated oven and bake for 20-25 minutes, or until edges are golden brown and crisp.
- Allow cookies to cool on the sheet for 1 to 2 minutes, then transfer to wire racks to cool completely.
And oh, this photos were shot with my brand new macro lens. I hope it’s not cursed.
Have a very happy week and hopefully your baking mojo is very good in comparison to mine. Care sharing?