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24 Serves
79 Mins
5 g
44 g
0 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Yeast
Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
1 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
385 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
389 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, a pinch of salt, and cardamom.
Using a stand mixer, cream the unsalted butter and sugar until light and fluffy, then incorporate the egg.
Gradually add the dry flour mixture into the wet ingredients to form a soft, pliable dough.
Roll out the dough, place a portion of the date paste in the center, and shape into desired cookie forms.
Arrange the cookies on the prepared baking sheet and bake for 25-30 minutes until lightly golden.
Cardamom
Unsalted Butter
Sugar
Egg
Date paste
Vitamin A
1 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
385 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g36
g22
g
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g