Date and seeds filled cookies (nutfree)

For the filling:

  • 1/2 cup soft date pitted
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup shredded coconut
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp salt
  • 1 tbsp melted butter or coconut oil

Process everything in the food processor till you get a paste like mixture.
Taste if you like it sweeter, add some brown sugar or honey.

For the dough:

  • 1 tsp yeast
  • 1 tsp sugar
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp melted butter
  • 2 tbsp yogurt
  • 1/4 cup brown sugar
  • 250 grams flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Mix the yeast and the sugar in 1/4 cup warm water leave for 10 minutes.
In a bowl of a mixer whisk the egg, milk and butter and yogurt.
Add the yeast mixture, sugar, flour, baking powder and salt.
knead for 5 minutes in the mixer, till you get a smooth dough.
Cover the dough and let it rest for 1 hour.

Divide the dough into 10 pieces. Roll each piece to a 3.5″ round put about 1 tbsp of the filling and gather the dough around the filling to close up.
Pat the filled dough into a 3″-4″ round, stamp and use an egg yolk with 1/2 tsp milk to brush over the cookies. sprinkle with sesame seeds if desire.
Using a tooth pick, make some holes in the cookie.
Put them on a parchment paper lined cookie sheet.

Bake at 375 for 15 minutes, rotate the cookie sheet and broil for 2.5 minutes.
Cool on cooling wrack. Enjoy them fresh out of the oven, or freeze for later.