Initial thoughts: Ramadan had just recently finished..I have alot of dates at home, how can I make something nummy...Oh remember when you visited home (iraq)...Nana's special magic cookies....hmmm
Well here goes...
For the dough: 2 cups of white flour 1 cup of whole wheat flour ½ stick of butter 1 packet of yeast 1 cup of water 1 teaspoon of salt
For the filling: ½ pound of pitted dates, coarsely chopped 2 tablespoons of butter 1 tablespoon of water
For the coating: 1 egg yolk 3 tablespoons of sesame seeds (optional)
To make the dough: Soak the yeast in the water for 10-15 minutes. Melt the butter; while it is melting whisk the flours and salt in a mixing bowl. Whisk the melted butter into the yeast and then add that mixture to the flours. Make it into smooth dough but do not over mix. Cover the dough with a plastic covering and let it rise for about 10-15 mins. Preheat the oven to 400 degrees and line two cookie trays.
To make the filling: While the dough is rising, gently simmer the baking date, butter and water in a saucepan, stirring frequently for 3-5 minutes to make a soft mixture. Remove from heat and let it cool.
To form the cookies: When the dough is ready, roll it out into a rectangle shape and flatten.Place a row of the date filling about an inch size at the center, gently gather the edges of the dough over the filling and press them together. Turn the other side of dough over and press it gently to flatten. Cut the rectangle to pieces ...I chose triangles. brush each piece with egg yolk, and if you want also add a sprinkle of sesame seed on top. Bake for about 10 minutes on the middle shelf and then 5 more minutes on the top, until golden brown.
This made about 18 cookies. Enjoys !
PS-Excuse the current dysfunctionalism found in my images. This is only temporary promise :)
Sarah,
I liked the non-traditional (at least from an American perspective?) approach to the cookie construction and flavor. The use of yeast and fruit filling made them different from the basic recipe approach that the rest of us used, but they still tasted sweet and dessert- and cookie-like. I am curious what drove your decision to use this base recipe and shape - you explained about the dates, but I'd like to know what your process was for the rest of the initial idea development - I'd like to know more about "Nana's special magic cookies" and the differences between Iraqi and American baking.
It's nice to see people break the conventional molds of ideas. Not all cookies need to be sugary and sweet. It's almost pushing the lines between a cookie and a pastry. As commented above, you did a thorough job of documenting the recipe and baking process, however you talked very little about the idea generation and design iterations. Let us know what you're thinking, we're curious.