Don’t you love chewy cakey cookies. I’m talking soft crumb, the sort that straddles the best of bake worlds. Part cake, part cookie. Yum!
I’ve been dreaming chewy cookies for a couple of days now and then I saw these packets of dates at the supermarket, and knew I had a recipe on the make.
Now speaking of dates, an acquaintance from Iran once gave me a box of fresh dates, with instruction to eat them quick.They were so fresh, she was afraid they wouldn’t last the Mumbai summer. Oh, I remember those dates, delicious and rich, I was tempted to eat the whole lot, and then I shared them around. I’d like to think the Gods of plenty have and will continue to smile down upon me for that good deed. If you ate those dates, you’d know what I was talking about.
But these dates were packaged, Middle Eastern, Omani dates… soft, black, pitted and then vacuum sealed to preserve their goodness. And perfect for that bag of pistachios I had sitting in my pantry.
And here they are, my tribute to things Eastern… To black dates and lovely salted, green pistachios in their shells. To clean and wholesome flavours. And to soft crumb cookies
The best part about this recipe is that you can bake the amount you want, when you want. Then freeze the rest of the cookie dough, conveniently and compactly cling wrapped.
Don’t you love the person who invented cling wrap?
And no… it wasn’t invented by the Klingons.
To make the cookie dough you’ll need –
1/2 cup butter (+ 1 heaped tablespoonful)
1/2 cup powdered sugar (white)
2 tablespoons packed dark brown sugar (you could use more if you like it sweeter)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
1 1/4 cup All Purpose Flour
1/2 teaspoon baking soda
1 cup dates (chopped)
1/2 cup shelled and chopped salted pistachios
After kneading the dough, shape it into a log, wrap it in cling film and refrigerate the dough for 4 to 6 hours or overnight.
When you’re ready to bake, preheat your oven to 220 degrees C. Remove the log of dough from the fridge, let it thaw for 5 minutes and slice the log into 1/4″ rounds. Place the rounds on a parchment lined baking tray 2″ apart, and bake them for 15 – 18 minutes at 190 degrees.
Pour yourself a cup of coffee, grab a cookie or two.. or three and bite into luxurious goodness.