These Iraqi cookies are made by shaping a buttery semolina dough into small balls, pressing a thumbprint into each, baking them, and filling the indentations with date syrup. The cookies hold their shape in the oven when the dough is kneaded to the right consistency. They keep fresh for days in a sealed container, making them easy to pack in a lunchbox.
Beat the room-temperature butter with the confectioners’ sugar until fluffy. Gradually add the flour, semolina, and salt to form a soft dough.
Take tablespoon-size portions of dough and roll them into balls. Press a thumbprint into the center of each.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges are lightly colored.
While the cookies are still warm, add a 5 ml measure of date syrup to each indentation. Let them set at room temperature for at least 10 minutes.
Do not make the indentations too deep, or the cookies may crack around the edges in the oven. Allergens: contains gluten (wheat, semolina) and dairy (butter).
Çukurları ilk seferinde fazla derin açtım, kurabiyelerin birkaçı fırında kenarlarından çatladı; ikinci seferde daha sığ bıraktım ve hepsi düzgün çıktı, pekmezin tadı gerçekten çok güzel oturdu.
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