Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
A eggetarian Middle Eastern recipe with butter, sugar - (i used organic), vanilla extract. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first
- 2
Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy
butter(1 cup)sugar - (i used organic)(1/3 cup) - 3
Add the vanilla and egg and mix until combined
vanilla extract(1 teaspoon) - 4
[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
butter(1 cup)sugar - (i used organic)(1/3 cup)-/4 rajgira flour (amaranth flour)(1 cups)-/4 buckwheat flour (kuttu ka atta)(1 cups)salt(1/4 teaspoon)cinnamon powder (dalchini) - (more if you like)(1/2 teaspoon)teaspoons baking powder(2)pinch salt(1) - 5
Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed
- 6
Mix till a soft dough is formed
- 7
[If the dough is extremely sticky, add more flour (s) to get the right consistency
-/4 rajgira flour (amaranth flour)(1 cups)-/4 buckwheat flour (kuttu ka atta)(1 cups) - 8
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
- 9
Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible
- 10
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
salt(1/4 teaspoon)walnuts - or almonds(1/2 cup)dates - pitted and chopped(1/2 cup)fresh orange juice(1/4 cup)teaspoons honey(2)pinch salt(1) - 11
Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste
- 12
Transfer to a plate and let cool to room temperature
- 13
Preparation Of KoloochehGrease and line a baking sheet
teaspoons baking powder(2) - 14
Pre-heat oven to 180 degree Celsius
- 15
To make each cookie, break off a lemon-size piece of the dough
- 16
Flatten the dough slightly and make a well in it using your thumb
- 17
Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball
pinch salt(1) - 18
Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet
teaspoons baking powder(2) - 19
Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie
walnuts - or almonds(1/2 cup)pinch salt(1) - 20
Repeat with the remaining dough and filling
- 21
Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft
- 22
[I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden
- 23
Transfer to a cooling rack and let cool completely
- 24
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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
A eggetarian Middle Eastern recipe with butter, sugar - (i used organic), vanilla extract. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
24 steps- 1
To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first
- 2
Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy
butter(1 cup)sugar - (i used organic)(1/3 cup) - 3
Add the vanilla and egg and mix until combined
vanilla extract(1 teaspoon) - 4
[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
butter(1 cup)sugar - (i used organic)(1/3 cup)-/4 rajgira flour (amaranth flour)(1 cups)-/4 buckwheat flour (kuttu ka atta)(1 cups)salt(1/4 teaspoon)cinnamon powder (dalchini) - (more if you like)(1/2 teaspoon)teaspoons baking powder(2)pinch salt(1) - 5
Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed
- 6
Mix till a soft dough is formed
- 7
[If the dough is extremely sticky, add more flour (s) to get the right consistency
-/4 rajgira flour (amaranth flour)(1 cups)-/4 buckwheat flour (kuttu ka atta)(1 cups) - 8
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
- 9
Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible
- 10
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
salt(1/4 teaspoon)walnuts - or almonds(1/2 cup)dates - pitted and chopped(1/2 cup)fresh orange juice(1/4 cup)teaspoons honey(2)pinch salt(1) - 11
Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste
- 12
Transfer to a plate and let cool to room temperature
- 13
Preparation Of KoloochehGrease and line a baking sheet
teaspoons baking powder(2) - 14
Pre-heat oven to 180 degree Celsius
- 15
To make each cookie, break off a lemon-size piece of the dough
- 16
Flatten the dough slightly and make a well in it using your thumb
- 17
Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball
pinch salt(1) - 18
Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet
teaspoons baking powder(2) - 19
Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie
walnuts - or almonds(1/2 cup)pinch salt(1) - 20
Repeat with the remaining dough and filling
- 21
Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft
- 22
[I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden
- 23
Transfer to a cooling rack and let cool completely
- 24
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
About this recipe
A eggetarian Middle Eastern recipe with butter, sugar - (i used organic), vanilla extract. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Umm Ali Recipe - Egyptian Dessert Recipe With Puff Pastry
⏱ 45 min
Chargrilled Eggplant Tabbouleh Recipe
⏱ 50 min
Sutlac Recipe - Rose Infused Turkish Rice Pudding
⏱ 50 min
Mutton Keema Soup Recipe
⏱ 35 min
Turkish Baklava Recipe From Scratch
⏱ 110 min
Vegetable Paella Recipe (Spanish Style Vegetable Rice)
⏱ 45 min