Date Almond Butter Cookies (Print Version)
# Ingredients:
01 -
½ cup salted butter, softened to room temperature
02 -
½ cup powdered sugar, sifted
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1 ⅛ cups all-purpose flour or cake flour
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¼ teaspoon salt (use ½ teaspoon if using unsalted butter)
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¾ cup chopped pitted dates
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⅓ cup flaked or chopped almonds
# Instructions:
01 -
In a large bowl, use a spatula to mix the butter and powdered sugar until pale and light in texture. Add the flour, salt, and chopped dates, and mix to form a crumbly dough. Use your hands or a spatula to mix until a soft dough forms.
02 -
Divide the dough into two portions. Roll each portion into a 4-inch (10 cm) long log that is about 1 ¼ inch (3 cm) thick. Spread the flaked or chopped almonds on a plate and roll each log in the almonds to coat.
03 -
Wrap each log in plastic wrap and refrigerate for at least 30-45 minutes.
04 -
Preheat the oven to 356° F (180° C) or 160° C for fan ovens. Line a baking sheet with parchment paper or a silicone mat.
05 -
Unwrap the chilled logs, trim uneven ends, and slice the logs into ¾ inch (1 cm) thick rounds. Place the rounds on the prepared baking sheet with 2 inches (5 cm) of space between them. Bake for 15-20 minutes, rotating the baking sheet front to back after 10 minutes for even baking.
06 -
Rest the cookies on the baking sheet for 5 minutes before transferring to a cooling rack. Let the cookies cool completely for firm texture.
07 -
Once cooled, store the cookies in an airtight jar for up to 5 days.
# Notes:
01 -
Butter should be softened at room temperature to ensure the ingredients mix easily and the dough is not overworked, which can prevent dense cookies.
02 -
Chilling the dough is essential for easier slicing and better cookie shape.
03 -
The cookies will expand slightly during baking, so space them properly on the sheet.