Louisa Shafia’s Gluten-Free, Dairy-Free Date-and-Walnut-Filled Cookies
Countdown to 2014 Cookbook Giveaway: Day 2
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my second guest and her new cookbook!
Makes: about 18 cookies
1 cup unsalted butter or refined coconut oil, at room temperature
1/3 cup plus 1/2 cup organic cane sugar
1 teaspoon vanilla extract
3/4 cup fava bean flour
3/4 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon sea salt
1 teaspoon ground cardamom
2 teaspoons baking powder
1/2 cup finely chopped walnuts
1/2 cup Medjool dates, pitted and chopped
1/2 teaspoon ground cinnamon
1/4 cup freshly squeezed orange juice
2 tablespoons honey
Pinch of sea salt
To make the dough, in an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.
To make the filling, combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
Line two baking sheets with parchment paper.
To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.
Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.
Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.