Palestinian Kahk Date Cookies (Printable)

Tender buttery Kahk filled with sweet date paste and coated in sesame seeds, a beloved treat.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup milk, plus more as needed
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom (optional)

→ Coating

12 - 1/2 cup sesame seeds, untoasted

# Method:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
03 - Add vanilla extract, then gradually incorporate the all-purpose flour, baking powder, and salt, mixing thoroughly.
04 - Add milk one tablespoon at a time, kneading gently until a soft, pliable dough is achieved. Cover and set aside.
05 - In a small saucepan over low heat, combine chopped dates and butter. Stir continuously until softened and paste-like. Add cinnamon and cardamom, mix well, then allow to cool.
06 - Divide the dough into 24 equal portions. Flatten each piece into a disk using your palm.
07 - Place 1 teaspoon of the cooled date filling at the center of each dough disk. Fold the dough over the filling, pinch to seal, then gently roll into a ball.
08 - Roll each ball in sesame seeds, pressing lightly to ensure seeds adhere.
09 - Arrange cookies on the prepared baking sheet. Flatten each gently with a fork or a cookie mold to create decorative patterns.
10 - Bake the cookies for 18 to 20 minutes until the bottoms are golden and tops remain pale.
11 - Allow cookies to cool completely on a wire rack before serving or storing.

# Expert Pointers:

01 -
  • These cookies taste elegant and special but come together without fussy techniques or temperamental ingredients.
  • The combination of buttery dough, warm dates, and toasted sesame creates a flavor that feels like home, whether or not it's actually yours.
  • They store beautifully for days, which means you can make them ahead for gatherings or steal one with your morning coffee.
02 -
  • The dough must be soft enough to work with but not so wet that it becomes sticky; this is the line between tender cookies and frustrating dough.
  • Cooling the date filling completely before filling the cookies is not optional—warm filling will make the dough soggy and cause your seams to open in the oven.
  • Gentle pressure when rolling in sesame seeds makes the difference between a beautiful cookie and one that sheds its coating.
03 -
  • If the dough is resisting you during shaping, cover it with plastic wrap and let it rest for 10 minutes—a tired dough is an elastic dough, and elastic means less cracking when you seal the filling inside.
  • Untoasted sesame seeds give a more delicate, almost buttery flavor compared to toasted seeds, which can taste overpowering and bitter in something this tender.
Return