Iraqi Date and Nut Stuffed Semolina Cookies
Buttery semolina cookies filled with sweet date paste and crunchy nuts, a traditional Iraqi treat perfect with tea. This middle eastern-inspired desserts ready in about 60 minutes layers fine semolina flour, unsalted butter, melted, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fine semolina flour
- 3/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup pitted dates, finely chopped
- 1/2 cup walnuts, chopped
- 1/2 tsp ground cinnamon
- 1 tbsp rose water (optional)
- as needed powdered sugar for dusting
Instructions
- Step 1: In a medium bowl, mix 2 cups fine semolina flour, 1/2 cup powdered sugar, and 1 tsp baking powder.
- Step 2: Add 3/4 cup melted unsalted butter, 1 tsp vanilla extract, and 1 tbsp rose water if using. Stir until a soft dough forms. Cover and let rest for 30 minutes.
- Step 3: Meanwhile, combine 1 cup finely chopped pitted dates, 1/2 cup chopped walnuts, and 1/2 tsp ground cinnamon in a small bowl for the filling.
- Step 4: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 5: Pinch off a walnut-sized piece of dough and flatten it in your hand. Place about 1 tsp of the date-nut filling in the center, then fold the dough to enclose it, shaping into a smooth ball or oval.
- Step 6: Arrange the stuffed cookies on the baking sheet about 1 inch apart. Bake for 18-20 minutes until golden at the edges but still pale on top.
- Step 7: Remove from oven and let cool completely, then dust generously with powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Iraqi Date and Nut Stuffed Semolina Cookies take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Iraqi Date and Nut Stuffed Semolina Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Iraqi Date and Nut Stuffed Semolina Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Iraqi Date and Nut Stuffed Semolina Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Iraqi Date and Nut Stuffed Semolina Cookies?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
