Date molasses thumbprint cookies are one of Iraq's unfilled cookies, made by shaping a buttery semolina dough into small balls, pressing a well into the centre of each with a thumb, baking, and then filling those wells with date molasses. Keeping the wells from collapsing in the oven depends on kneading the dough to the right consistency. Since they stay fresh in a sealed tin for days, they pack easily into a lunchbox.
Beat the room-temperature butter with the icing sugar until fluffy, then work in the flour, semolina and salt a little at a time to form a soft dough.
Pinch off tablespoon-sized pieces of dough, roll into balls and press a well into the centre of each with your thumb.
Bake the cookies in the oven preheated to 170°C for 15 minutes until the edges turn lightly golden.
While the cookies are still warm, spoon a teaspoon of date molasses into each well and let them sit at room temperature for at least 10 minutes to set.
Don't press the wells too deep; overly deep wells cause the cookies to crack at the edges in the oven. Allergens: contains gluten (flour, semolina) and milk and dairy (butter).
Chilling the dough in the fridge for 10 minutes before shaping helps the wells hold their form better in the oven.
Admin DadaGastro · verified in test kitchenÇukurları 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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