It's surprisingly easy to incorporate natural date sugar into your pastries at home with these date and walnut filled cookies flavored with cardamon and cumin. The date jam filling would be delicious served as part of a cheese tray or used as a sweet spread on a savory sandwich. 

Watch Feast TV host Cat Neville make this recipe from start to finish in our The Sweet Life episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines and cookware and kitchen gadgets provided by IKEA with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.

Date and Walnut Cookies

Recipe by Catherine Neville 

Dough

  • ½ cup butter
  • ½ cup date sugar
  • 1 egg
  • 2 cup flour
  • ¼ tsp ground cumin
  • ¼ tsp ground cardamom
  • ⅛ tsp salt
  • ¼ tsp. baking soda

Date Jam Filling

  • 7 oz package dates, chopped
  • ⅛ cup date sugar
  • ½ tsp ground cardamon
  • ½ tsp ground fennel
  • ½ Tbsp coconut oil
  • 1 cup walnuts, chopped
  • 3 Tbsp water, plus more if needed

| Preparation | Preheat oven to 350 degrees.

In a large bowl, cream the butter and date sugar until light and fluffy. Add the egg and blend to incorporate. Set aside. In another bowl, thoroughly whisk the flour, cumin, cardamon, salt and baking soda and then gradually beat the dry ingredients into the wet ingredients, a little at a time, until thoroughly incorporated. Cover and refrigerate until chilled.

While the dough is chilling, make the filling. Simmer all of the filling ingredients, minus the water, until the dates are softened, adding water as needed to create a jam-like consistency. Set the filling aside and allow to cool.

Lay plastic wrap or wax paper on your work surface and line a baking sheet with parchment paper. On the plastic wrap, roll chilled dough into a roughly 9-by-12 inch rectangle. Spread the cooled filling onto the rectangle, leaving the two shorter ends without any of the date mixture, but taking the mixture to the edges on the longer sides.

Use the plastic wrap to help you pick up a short edge of the dough and roll the dough into a log, pressing the other end of the dough that’s not covered in filling to seal the edge.

Place the log into the freezer for about 10 or 15 minutes to allow it to firm up and then cut the log into ½- to ⅓-inch thick discs. Bake the cookies for 10 minutes or until slightly browned.

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