Palestinian Kahk Butter Date (Print Version)

Tender, buttery Kahk filled with sweet date paste and coated in sesame seeds for festive treats.

# Components:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup 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 untoasted sesame seeds

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
03 - Add vanilla extract, then gradually mix in flour, baking powder, and salt. Add milk one tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover dough and set aside.
04 - Combine chopped dates and butter in a small saucepan over low heat. Stir continuously until dates soften and mixture becomes paste-like. Stir in cinnamon and cardamom, then remove from heat and allow to cool.
05 - Divide dough into 24 equal portions. Flatten each piece into a disk using your palm.
06 - Place 1 teaspoon of date filling in the center of each disk. Fold dough over filling, pinch to seal, then roll gently into a ball.
07 - Roll each ball in sesame seeds, pressing lightly to ensure adherence.
08 - Place cookies on the prepared baking sheet. Flatten each ball gently with a fork or cookie mold to create a decorative pattern if desired.
09 - Bake for 18 to 20 minutes, until bottoms are golden while tops remain pale.
10 - Cool cookies completely on a wire rack before serving or storing.

# Expert Advice:

01 -
  • They're buttery and tender in a way that makes you forget to stop eating them.
  • Date and cardamom together taste like comfort and celebration at the same time.
  • The entire batch takes just an hour, so you can have homemade Middle Eastern treats without fuss.
02 -
  • Don't skip the cooling step for the date filling—warm filling makes the dough greasy and nearly impossible to handle.
  • The dough should feel like soft playdough, not sticky like wet sand; this is the whole secret to tender cookies.
  • Pale tops and golden bottoms mean perfect baking—keep the oven temperature consistent and don't open the door mid-bake.
03 -
  • Keep your butter softened to room temperature before you start; this one step makes creaming effortless and ensures an evenly tender dough.
  • Don't overbake them—the moment the bottoms turn golden, pull them out; the tops should stay pale and tender.
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