Ingredients: cup Butter, cup Sugar - (I used organic), teaspoon Vanilla Extract, Whole Egg, cups Rajgira Flour (Amaranth Flour), cups Buckwheat Flour (Kuttu Ka Atta), teaspoon Salt, teaspoon Cinnamon Powder (Dalchini) - (more if you like), teaspoons Baking powder, cup Walnuts - or almonds, cup Dates - pitted and chopped, cup Fresh orange juice, teaspoons Honey, pinch Salt, Eggetarian diet
Instructions: To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first.Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and egg and mix until combined. [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder.Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed.Mix till a soft dough is formed. [If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky]Turn the dough onto a piece of cling wrap and press it into a disk. Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible.Preparation Of FillingCombine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.Preparation Of KoloochehGrease and line a baking sheet. Pre-heat oven to 180 degree Celsius.To make each cookie, break off a lemon-size piece of the dough. Flatten the dough slightly and make a well in it using your thumb.Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie. Repeat with the remaining dough and filling.Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft. [I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden. Transfer to a cooling rack and let cool completely.Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time.