Gluten Free Klaicha Date Filled Cookies Recipes

Steps:

• Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.
• Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball.
• Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.
• Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside.
• Roll the dough into small round balls about the size of a large walnut or tablespoon.
• Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.
• If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.
• Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned.
• Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long.

Steps:

• Date Filling:.
• In a small saucepan combine dates, water & brown sugar.
• Simmer until soft and spreadable, you might need a bit more water, if it gets too watery, just cook it down.
• Allow to cool.
• Combine the dry ingredients, Flour, Baking Powder and Salt; set aside.
• Cream Shortening and Sugar, gradually add the beaten Egg and Vanilla; mix well.
• Gradually add the dry ingredients to the Sugar and Egg mixture; blending in after each additions.
• Chill the dough 15 minutes. Roll the dough to 1/8" thick. Cut 3" circles or in cookie cutter shapes done in pairs.
• Bake at 375F for 8-10 minutes, remove to a wire rack to cool.
• Spread a small amount of date filling onto bottom side of a cookie and top with another cookie. Continue in this manner until all cookies are done in pairs.
• These cookies can be prepared without the dates; cut out shapes, bake and decorate as desired. These freeze well.

Steps:

• 1. Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly. 2. Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball. 3. Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes. 4. Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside. 5. Roll the dough into small round balls about the size of a large walnut or tablespoon. 6. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling. 7. If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet. 8. Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned. 9. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long. It is pretty hard to stop at one! YUM!

Steps:

• Mix all filling ingredients (except nuts) together over medium heat. Add nuts -- stirring constantly.
• Once sugars are disolved and mixed with other ingredients, take off heat and let cool.
• Mix shortening, sugar and eggs thoroughly. Stir in buttermilk. Sift in flour, baking soda, and salt.
• Let chill at least 1 hour.
• Roll dough in ball and make a thumb print in center of the cookie. Add approx 1 tsp date filling in the hole, then cover top of filling with a small piece of dough patted down lightly.
• Bake at 400 degrees for 8-10 minutes.

Steps:

• Blend all together as for pie crust.
• Roll thin on floured board.
• Cut with round cutter.
• Bake at 350 degrees until lightly browned. (was about 12-15 minutes.).
• Filling: Add all ingredients, except nuts into a saucepan and cook until thick.
• Add nuts after.
• Spread filling in between cookies. These cookies freeze well.