Palestinian Kahk Date Cookies (Printable Version)

Tender buttery cookies filled with date paste and coated in sesame seeds from Palestinian tradition.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup whole milk, plus more as needed
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom (optional)

→ Coating

12 - 1/2 cup sesame seeds, untoasted

# How-To Steps:

01 - Set the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream butter and powdered sugar until fluffy. Add vanilla, then gradually incorporate flour, baking powder, and salt.
03 - Add milk one tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover and rest.
04 - Combine chopped dates and butter in a small saucepan over low heat, stirring continuously until softened to a paste. Stir in cinnamon and cardamom if using. Remove from heat and cool.
05 - Divide dough into 24 equal pieces. Flatten each into a disk. Place 1 teaspoon of date filling in the center, fold dough over, seal, and roll into a ball.
06 - Roll each ball in sesame seeds, pressing lightly to adhere.
07 - Place cookies on the prepared sheet. Gently flatten each with a fork or cookie mold to form a pattern.
08 - Bake for 18 to 20 minutes until bottoms are golden but tops remain pale.
09 - Transfer to a wire rack and cool completely before serving or storing.

# Expert Advice:

01 -
  • The dough is so tender it practically melts on your tongue, and nobody suspects how forgiving it really is to make.
  • Dates and sesame seeds are a combination that somehow tastes both ancient and completely crave-worthy.
  • They're the kind of cookies that make your kitchen smell like celebration, even on an ordinary Tuesday.
02 -
  • Don't skip the cooling step for the date filling—warm filling transforms your dough into an unmanageable sticky mess within minutes.
  • The dough should never feel wet; if it starts sticking to your hands, you've added too much milk and will need to start over with a fresh batch.
  • The moment you see golden bottoms, pull them out—pale tops are not a mistake, they're the whole point of what makes kahk tender and almost melting.
03 -
  • If you want a deeper, more complex filling, finely chop walnuts and fold them into the cooled date paste—they add both texture and an earthy sweetness that feels luxurious.
  • A kahk mold creates beautiful traditional patterns, but a fork works just as well and gives you more control over how gently you press.
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