Stuffed Shortbread Cookies with Walnut-Fig-Cocoa Halwa/ Kolooche

• Produce

  • 1/2 cup Figs
  • 1 tsp Ginger, dried powder

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/8 tsp Baking soda
  • 1/2 tsp Cardamom, Green powder
  • 2 tbsp Cocoa
  • 1 4 tbsp tablespoons Granulated sugar
  • 2 pinches Or 20 strands of saffron soaked in
  • 3/4 tsp Salt
  • 2 tbsp White sugar
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 cup Walnuts

• Dairy

  • 1/3 cup Butter
  • 3 tbsp Butter, unsalted soft

• Other

  • ½ cup water or little more or less

Found on foodfashionparty.com

Description

Ingredients

• 2 cup all purpose flour
• 1 cup whole wheat flour
• ⅓ cup butter or 5 tbsp unsalted butter
• 4 tbsp vegetable oil
• ⅛ tsp baking soda
• ½ tsp salt
• 2 tbsp white sugar
• 2 pinches or 20 strands of saffron soaked in 2 tbsp of hot water
• ½ cup water or little more or less
• ½ cup chopped figs
• 1½ cup walnuts
• 4 tbsp tablespoons granulated sugar
• 2 tbsp cocoa(optional)
• 3 tbsp unsalted soft butter
• 1⁄4 teaspoon salt
• ½ tsp green cardamom powder
• 1 tsp dried ginger powder

Directions

• You could use a stand mixer or a mixing bowl and hands.
• In a mixing bowl add the all purpose flour and whole wheat flour, salt and sugar. Add the cold butter and break it up with a fork or pastry cutter. Let it combine well. Then add the oil, saffron and mix well till combined. Slowly add the water little by little to form a dough. Dont work the dough too much. Once it comes together stop adding any more liquid. The dough will be soft, not too hard. Set aside.
• In a cuisinart or chopper, add the figs and walnuts and run the blade until it is of a coarse consistency. Add the sugar and run the mixer until is well incorporated. Last add the cocoa, butter, salt, cardamom powder and ginger powder. Let the machine run again to combine well. Set aside.
• Preheat oven to 350 degree for 20 minute.
• Take a small 2 inch sized ball and flatten it. The sides of the dough should be thinner than the center. Add a large heaping tablespoon in the middle and bring the sides to the middle and close the stuffing well. Flatten the dough lightly and make any design, indentation with a stamp, use a fork or tongs. Pierce couple of holes in the cookie with a toothopick
• If you want it golden brown, brush the top with egg wash, whipping cream or sprinkle with some sugar.
• Transfer the cookie immediately on to a baking pan and bake for 20 minutes.
• Take it out and let cool on a cooling rack.
• These stay good on the counter top for up to a week.