Palestinian Kahk Cookies (Print Version)

Buttery Kahk filled with sweet dates and coated in sesame seeds for a festive treat.

# What You'll Need:

→ 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

# How to Make It:

01 - Heat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat together the softened butter and powdered sugar until light and fluffy.
03 - Add vanilla extract and gradually mix in flour, baking powder, and salt until combined.
04 - Add milk one tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover and rest.
05 - In a small saucepan over low heat, combine chopped dates and butter, stirring continuously until soft and paste-like. Stir in cinnamon and cardamom. Set aside to cool.
06 - Divide dough into 24 equal parts. Flatten each into a disk and place 1 teaspoon of date filling in the center. Fold dough over filling, seal edges, and roll into a ball.
07 - Roll each ball in sesame seeds, pressing lightly to adhere evenly.
08 - Place cookies on the lined baking sheet. Use a fork or cookie mold to flatten and create decorative patterns if desired.
09 - Bake for 18 to 20 minutes, until cookie bottoms turn golden while tops remain pale.
10 - Allow cookies to cool completely on a wire rack before serving or storing.

# Additional Tips::

01 -
  • They taste restaurant-quality but come together in under an hour, which feels like a small kitchen victory.
  • The date filling is naturally sweet with warm spices, so you're not dealing with excessive sugar crashes later.
  • They're the kind of cookie that makes your kitchen smell like someone who actually knows what they're doing.
02 -
  • If your dough is too dry, add milk one tablespoon at a time—there's no undo button once you've mixed, so err on the side of slightly soft rather than crumbly.
  • The date paste must cool before you use it, or it'll be too hot and sticky to work with and you'll end up with a mess on your hands.
  • Don't skip the cooling time on the rack or the cookies will be fragile and break apart; they set as they cool and develop their structure.
03 -
  • Keep your sesame seeds untoasted; they'll add a subtle nuttiness without overpowering the delicate flavors of the butter and dates.
  • A tiny pinch of nutmeg in the date filling is a secret some families guard—it rounds everything out without being obvious, just like an old secret between friends.
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