For Tu Bishvat (the Jewish New Year for Trees) – Rolled Date Cookies With Soy Yogurt and Olive Oil Dough
As a (former) endurance athlete, I have a deep affection for dates. And date cookies – but we'll get to those in a minute.
Especially soft, juicy Medjool dates.
I ran the Paris Marathon carrying two dates I'd brought from Shuk HaCarmel (Tel Aviv's Carmel Market).
I remember hitting the wall at 35 km (about 22 miles). If you've never experienced it, that's the mental and physical roadblock during a marathon when your body says, "I'm done." One juicy date got my legs moving again and gave my spirits a much-needed lift.
I can still remember that sweetness, and how the date's energy slowly brought me back to life. Like a deflated balloon filling up again.
I sucked on that date for the last 7 km (about 4 miles) of the race, then spat out the pit at the finish line as I crossed it, exhausted and happy.
Until you've run a full marathon, it's hard to explain the high of crossing that finish line after running hard for 42.2 km (26.2 miles).
In my finish-line photo, you can actually see me smiling with the date pit still in my mouth. I look completely wiped out, a little out of my mind, and sporting one very strange smile.
I've decided not to share that photo. I'm guessing you understand why.
That marathon came back to me as I spread the date-and-cinnamon mixture over the cookie dough. As usual, one memory led to another. Thanks for coming along for the ride 🙂
And these days?
Today I'm more interested in bodybuilding than endurance sports. But who knows? Maybe I'll manage to snag a spot in the New York City Marathon. I've entered the lottery, so keep your fingers crossed!
A Little About the Recipe
Enough about me. Let's get down to business: cookies.
The original recipe called for butter or margarine. I swapped in olive oil, which works beautifully in baking, and you really don't taste it here.
You can substitute coconut oil, grapeseed oil, or another oil you like.
I used white spelt flour. You can replace some of it with another whole-grain flour, but I don't think this recipe would work with gluten-free flours.
How to Enjoy Them
One cookie makes a handy energy snack or a 4 p.m. pick-me-up. They're wonderful with a steaming cup of herbal tea.
Nutrition Facts:
One 25 g (0.9 oz) cookie contains:
85 calories
2 g protein
11 g carbohydrates
3 g fat
Lentil Patties With Dried Fruit Sauce
Date Cookies With Soy Yogurt Dough
Ingredients
450 g (15.9 oz; 3 cups) white spelt flour
200 g (7 oz) plain soy yogurt from Tnuva (a major Israeli dairy and soy brand), or 1 1/2 of its individual containers
1/2 cup olive oil (80 g (2.8 oz); 2.8 oz)
Pinch of salt
6 tablespoons date spread
1 tablespoon cinnamon
1/2 teaspoon baking powder
Instructions
Preheat the oven to 180°C (350°F).
In a large bowl, mix the flour, yogurt, salt, olive oil, and baking powder until an evenly mixed dough forms.
Divide the dough into 4 equal pieces.
Roll out each piece to a thickness of 2–3 cm (about 3/4–1 1/4 inches).
Mix the date spread with the cinnamon.
Spread 1 tablespoon of the date mixture over each piece of dough.
Roll each piece into a log and place on a baking sheet.
Bake for about 25–30 minutes, until golden.
Let cool completely.
Cut into 2 cm (about 3/4-inch) slices.
Dust the tops with confectioners' sugar.
