Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies

Step 1: To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first

Step 2: Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy

Step 3: Add the vanilla and egg and mix until combined

Step 4: [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder

Step 5: Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed

Step 6: Mix till a soft dough is formed

Step 7: [If the dough is extremely sticky, add more flour (s) to get the right consistency

Step 8: The dough is a soft dough but should not be sticky]Turn the dough onto a piece of cling wrap and press it into a disk

Step 9: Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible

Step 10: Preparation Of FillingCombine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil

Step 11: Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste

Step 12: Transfer to a plate and let cool to room temperature

Step 13: Preparation Of KoloochehGrease and line a baking sheet

Step 14: Pre-heat oven to 180 degree Celsius

Step 15: To make each cookie, break off a lemon-size piece of the dough

Step 16: Flatten the dough slightly and make a well in it using your thumb

Step 17: Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball

Step 18: Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet

Step 19: Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie

Step 20: Repeat with the remaining dough and filling

Step 21: Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft

Step 22: [I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden

Step 23: Transfer to a cooling rack and let cool completely

Step 24: Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time