On Sunday, my sisters and I decided to sample adult beverages, while chatting and feasting in the beautiful sunshine. Susanna’s husband Dan joined us and made a divine dish, which apparently has a top secret, aka copy written, recipe. I couldn’t decide a winner between his light and spring like dish, and my sister’s hearty soba noodle dish. I had no problem, however, choosing a winner in the beverage department. The beers included; Lips of Faith’s Prickly Passion Saison, Fat Tire’s New Belgium Amber Ale, and my personal favorite, Life & Limb, a Dogfish Head/Sierra Nevada collaboration (learn more here: life-limb.com). For dessert we had peanut butter and plum tarts that Dan also prepared (recipe found below), along with a Lindemans’ Framboise Lambic. We may have a new family tradition on our hands!!
Date filled Butter Cookies (gluten, dairy, egg and soy free, vegan)
makes 20-24 cookies
1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon water
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)
Cream together butter, sugar and water. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Forming cookies: first, roll one inch pieces of dough into ball, second, flatten and fill with date paste (see below), third, pinch four sides together into a square.
Place on prepared baking sheet, bake at 300 for 25 minutes.
1 pound Medjool dates, pitted
1 cup water
zest of 1 small lemon
In saucepan over medium heat, combine all ingredients, stirring/mashing until dates break down to paste consistency and water is absorbed. Cool completely before filling cookies.
Dan found this recipe here: http://spabettie.com/2012/02/22/date-filled-butter-cookie/