These delicious Date filling Cookie is prepared with sweet and soft Medjool dates and cardamom, one of the amazing spices with proper ingredients for vegans.
date filling for cookie
Combine your pastry flour with your unbleached all-purpose flour and sift the mixture to make the crust.
Add a little bit of salt, sugar, nutmeg, and cardamom to the mixture.
These ingredients should be combined and processed until smooth in a food processor equipped with a steel S blade.
This should be combined with your frozen or partially frozen olive oil.
In a food processor, pulse this mixture a few times to make a crumble that resembles coarse crumbs.
Continue pulsing the ingredients until it starts to come together after adding the vanilla and the icy cold milk.
After removing the dough from the food processor, flatten it into a disk before gathering it into a ball.
That needs to be covered with plastic wrap and kept in the fridge for an hour.
The dough can be prepared a few days in advance and kept in the refrigerator; however, it needs to slightly soften before rolling out.
You should begin making the date filling while your dough is chilling in the refrigerator.
In a saucepan, combine the dates, sugar, and water.
Bring the mixture to a simmer while stirring often.
Remove it from the fire and let it cool once it gets the proper consistency.
After an hour, take the dough out of the refrigerator and lay it between two pieces of parchment paper, removing the plastic wrap.
By using your hands, count to 12 "- 1/8 inch thick, 14 inches in diameter, and then take off the parchment top.
With a 3 1/2 "Cut out 12 circles from the dough using a cookie cutter, and then arrange them on a baking sheet that has been prepared with parchment paper.
The baking sheet should be chilled in the refrigerator for around 15 minutes.
Heat your oven to 375 degrees Fahrenheit to get ready.
Remove the dough circles from the fridge.
One of the dough circles should have a spoonful of date filling in the center of it.
Next, layer a second dough circle on top of the first one.
To seal the filling within, use a fork to crimp the top dough circle's corners.
Put a thin layer of milk on the hand pie's crust.
Make two small slits in the pie's top crust.
The top should be lightly dusted with sugar.
For each individual hand pie, iterate.
