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Dates & semolina drop cookies

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:

  1. Preheat oven to bake at 325F. Grease a baking sheet and set aside.
  2. In a stand or hand mixer, cream butter and sugar till it turns pale in color (about 5 minutes on medium speed)
  3. Add chopped dates, vanilla extract and mix everything until combined.
  4. With mixer on low, slowly add semolina flour, mix and then add all purpose flour.
  5. Mix everything until combined.
  6. 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.
  7. Place baking sheet into pre-heated oven and bake for 20-25 minutes, or until edges are golden brown and crisp.
  8. 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?