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🇮🇳
Instructions
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
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
Rate this recipe
