If you are looking for simple egg free cookies, then try this Dates Mascarpone Olive Oil Cookies. Only sweetner used in the recipe is dates. If you are looking for refined sugar free cookies, this will be wonderful addition.
We bought a big box of dates a month ago. My original plan was to make some mamoul, however it did not happen and dates were sitting in the pantry. My hubby when ever goes into the pantry will say you see the box of dates is here, try it and I will be happy if it is eaten and not thrown into the garbage after some time. As usual I would nod my head and say I am going to make something with them. Last week I went out to shop at Whole Foods, a specialty store; I love to shop there, and the aim was to find whole white wheat flour.
Dates Mascarpone Olive oil Anise cookies
- 1 cup All purpose flour
- 1/2 cup Chopped dates
- 1/4 tsp Black pepper
- 1/8 tsp Baking powder
- 1/4 tsp Anise seed
- 1 tsp Orange zest Zest of one orange
- 1/5 cup Mascarpone cheese: I used homemade
- 3 tablespoon Olive oil
- 1/4 cup Water
- 2 tbsp Milk
- Preheat oven to 350F. Line two baking tray or cookie sheet with aluminum foil and set aside.
- Pulse ½ cup flour with dates in food processor or mixer grinder until dates gets finely chopped, transfer to a large bowl.
- Stir in remaining flour, orange zest, salt, pepper and baking powder. Mix in mascarpone cheese and oil into the center and stir until everything get incorporated. It resembles bread crumbs, to this gradually add water and knead to form soft dough.
- Wrap the dough with cling wrap and set aside in refrigerator for about 30 minutes.
- After 30 minutes, knead dough once again and transfer to work bench and flatten them using a roller. Found this part was sticky so used a Ziploc bag and pressed a small ball of dough in between them using a roller to form a thin sheet of ¼ inch thickness.
- Cut them using star shaped cookie cutter and arranged on prepared baking sheet. Brush the top of cookies with milk and bake for about 10 minutes or until they become golden brown.
- Remove from the baking sheets and set aside to cool in cooling rack. Once it cooled, store it in airtight container.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.