Medjool Date Filled Cookies (Gluten-Free)
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Notes
These date filled cookies traditionally have a flour and semolina flour, shortbread outside, filled with with a date puree. They are rolled and formed into a crescent. There are many similar pastries from the Middle east with a date filling. Unfortunately semolina flour is made from durum wheat which is not gluten-free,
Over the years I have tried to find a way to make a gluten-free version of these "half moons." Semolina flour gives the dough a slightly rustic, grainy texture. So I experimented with cornmeal to try to create that same texture.
I finally came up with a dough that is pliable enough, can be rolled out and has the right taste and texture. The magic formula is a combination of a gluten-free flour mix, a little cornmeal along with cornstarch to help with binding.
A little vegan yogurt (Kite Hill Almond Milk Yogurt highly recommended) worked well to add more moisture. Since gluten-free dough is more difficult to manipulate, I fold the dough, creating a pocket, instead of a crescent. Other than the shape, the resemblance to my grandma's cookies is remarkable.
The recipe calls for Medjool dates but if you can't find Medjools, Deglet Noor dates are another common variety and are a good substitute. They break down nicely for the filling and are equally sweet and delicious.
The date filling has just a few ingredients including dates, orange, cinnamon and salt. That's it, no sugar added! The naturally sweet dates, the tang of orange, the pop of cinnamon and salt are a perfect flavor combo.
My grandmother added pine nuts but they have gotten out of control expensive, so I leave them out. Chopped walnuts are a good substitution if you like some texture in the filling. Add 1/4 c chopped walnuts to the pureed date mixture.
I have tried to provide helpful tips to make sure that your dough is the best consistency for rolling out. I've found that different brands of gluten-free flour and weather may cause different results. So don't hesitate to work in a little flour if it is very sticky or a little vegan yogurt if it is too dry. Just be sure to add A LITTLE at a time. One teaspoon can make a huge difference.
To avoid adding too much flour, I put the dough on a lightly dusted kitchen silicone mat or a Silpat mat, then top the dough with a sheet of plastic wrap. This will keep it from sticking to the rolling pin and make your life much easier when making these cookies!