Palestinian Kahk Date Cookies (Printable Version)

Buttery Kahk shaped cookies with a sweet date filling and sesame seed coating, ideal for celebrations.

# Ingredient List:

→ 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 additional 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 oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream unsalted butter and powdered sugar until light and fluffy.
03 - Add vanilla extract to the creamed mixture, then gradually incorporate flour, baking powder, and salt.
04 - Add milk one tablespoon at a time, kneading gently until a soft and pliable dough forms. Cover and set aside.
05 - Over low heat, combine chopped dates and butter in a small saucepan, stirring continuously until softened and paste-like. Stir in cinnamon and cardamom, then allow to cool.
06 - Divide dough into 24 equal pieces and flatten each into a disk.
07 - Place 1 teaspoon of date filling in the center of each dough disk. Fold dough over filling, pinch to seal, then roll gently into a ball.
08 - Roll each ball in sesame seeds, pressing lightly for adhesion.
09 - Arrange cookies on the baking sheet, flatten gently with a fork or mold, and create decorative patterns as desired.
10 - Bake for 18 to 20 minutes until bottoms are golden and tops remain pale.
11 - Allow cookies to cool completely on a wire rack before serving or storage.

# Expert Advice:

01 -
  • They're buttery and tender without being fragile, so you can actually eat them without crumbs everywhere.
  • The date filling tastes naturally sweet and rich, no artificial flavoring needed.
  • They keep for a week, which means you can make a batch and gift half of it without guilt.
02 -
  • Don't let the date filling get too hot or it'll seep through the dough during baking—cool it to room temperature first.
  • If your dough feels too sticky, your milk-to-flour ratio was off; just dust with a tiny bit more flour and knead gently.
  • The pale tops are intentional; the moment they start turning golden on top, they're done.
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before shaping; it becomes easier to handle and the sesame coating sticks better.
  • A fork pressed into the cookie before baking isn't just decoration—it helps it bake evenly and gives it that professional look.
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