Date Cookies

Makes 30-35 cookies

The Dough
1 cup unsalted butter
3 cups semolina flour
2 teaspoons yeast
1/2 teaspoon sugar
1/8 teaspoon nutmeg
1/8 teaspoon powered gum arabic
Pinch mahlab (optional)

The Filling
2 pounds pitted dates, finely chopped
2 tablespoons olive oil
1/4 teaspoon cinnamon
Powdered sugar

To prepare the dough: Melt the butter and let it cool to room temperature. Add to the semolina and mix thoroughly. Cover and leave at room temperature overnight. Mix together 1/2 cup warm water, yeast and sugar in a measuring cup. Cover and set aside in a warm place for about 5 minutes. Add yeast mixture to semolina, along with nutmeg, gum arabic, optional mahlab and 1/2 cup room-temperature water. Knead by hand until thoroughly mixed.
To prepare the filling: Mix dates with olive oil and cinnamon. Form date mixture into 1 1/2-inch balls and roll into 4-inch logs.
To assemble: Position a rack in middle of oven. Preheat oven to 350*. Grease 2 cookie sheets. Roll dough into 1 1/2-inch balls, then roll into 4-inch logs. Flatten dough with your fingers and place a date strip in the center. Crimp edges of dough to seal date mixture inside. Shape dough into a ring and crimp ends together. Using a fork or wooden skewer, indent surface of cookie, taking care not to puncture dough. Bake for 12 minutes. Remove from oven and cool for a few minutes on the baking sheet before transferring to racks to cool completely. Dust with powdered sugar.
Note: Mahlab and gum arabic are available at Middle Eastern stores.
Per cookie: 180 calories, 2 g protein, 31 g carbohydrate, 6 g fat (3 g
saturated), 14 mg cholesterol, 3 mg sodium, 3 g fiber.