Buttery Date Cookies (Print Version)
# Ingredients:
01 -
½ cup butter with salt, kept at room temp until softened
02 -
½ cup sifted powdered sugar
03 -
1 ⅛ cups plain flour or cake flour
04 -
¼ teaspoon salt (or ½ teaspoon if using butter without salt)
05 -
¾ cup dates, pitted and chopped into small pieces
06 -
⅓ cup almonds, flaked or finely chopped
# Instructions:
01 -
Mix the softened butter and powdered sugar in a big bowl using a spatula. Blend them until smooth and pale. Toss in the flour, salt, and dates. Keep mixing gently until it all comes together into a crumbly dough. Then, with your hands or spatula, shape it into a soft dough ball.
02 -
Split the dough into two parts. Shape each one into a log about 4 inches (10 cm) long and 1 ¼ inch (3 cm) in diameter. Put the chopped or flaked almonds on a plate and roll each log over them to coat evenly.
03 -
Wrap the almond-coated logs tightly in plastic wrap and pop them in the fridge for at least 30 to 45 minutes.
04 -
Turn on the oven and set it to 356° F (180° C) or 160° C if you're using a fan setting. Cover a baking tray with parchment paper or a silicone liner.
05 -
Take the cold logs out of the fridge, trim off any crooked ends, then slice them into ¾ inch (1 cm) thick pieces. Arrange the cookies on the baking sheet, leaving about 2 inches (5 cm) space between each. Bake them for 15-20 minutes, but after the first 10 minutes, turn the tray so they bake evenly.
06 -
Leave the cookies to rest on the baking tray for about 5 minutes. After that, move them to a rack and let them cool completely so they firm up properly.
07 -
Once cooled off, keep them in a jar with a tight lid. They'll stay good for 5 days.
# Notes:
01 -
Butter should be soft enough to combine smoothly, so the dough stays light and isn't overmixed. This avoids dense cookies.
02 -
Refrigerating the dough helps it slice easily and keeps the cookies in shape when baking.
03 -
Cookies will spread slightly in the oven. Make sure to leave space between each one on the tray.