4 ounces chopped dates 1 tablespoon lemon juice 1½ cups cake flour 1 stick (4 ounces) unsalted butter, chilled 1½ tablespoons rosewater 1 cup confectioners’ sugar
In a small saucepan, stir together the dates and half a cup of water. Cover and place over low heat. Cook, stirring frequently, for 6-7 minutes or until the dates are soft. Stir in the lemon juice. Mash with a potato masher or process in a food processor to make a smooth paste. Cool.
Preheat the oven to 350 degrees and grease a baking sheet. Sift the flour into a large bowl. Cut the butter into small bits and rub it into the flour until the mixture looks like coarse crumbs. Make a well in the center and add the rosewater. Stir in with a fork. Add a tablespoon of water and pull the mixture into a ball. (A very little extra water may be necessary.) Form the dough into 12 walnut-sized balls. Working with each in turn, shape into a 3-inch disk. Place a teaspoon of the date mixture in the center; then draw up the edges to cover it. Make sure the seams are firm. Shape into a circle and place, seam side down on the prepared baking sheet. Press the edges with the tines of a fork to make indentations. Bake for 20 minutes. They should be soft and pale when they come out of the oven. Cool; then dust with confectioners’ sugar. These cookies keep well in an airtight container. Dust on more confectioners’ sugar just before serving.