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PISTACHIO DATES COOKIES

Yields1 Serving

One is never enough! A Cookie recipe with a twist! You will have one, and another one and another one.. Yum!

 Unsalted butter, Softened – 113g
 Castor Sugar – 2/4 cup
 Brown Sugar – 1/4 cup
 Egg – 1 no
 Baking soda, Sifted – 1/2 teaspoon
 All-purpose flour – 1 cup
 Coco powder, sifted – 1/3 cup
 Dates, deseed and shop into small pieces – 1/4 cup
 Toasted pistachio, ground – 1 cup
1

Preheat oven at 160°C and line baking tray with parchment paper.

2

In a mixer, beat unsalted butter with sugar until it has turn pale yellow and fluffy using paddle attachment.

3

Add in egg and continue mixing for another minute.

4

Fold in dry ingredients and dates into the batter using spatula.

5

Using a small ice cream scoop or a tablespoon, scoop some of the dough and roll it into round shape. Coat the ball with ground pistachio and place it onto baking tray.

6

Bake for 7 – 8 minutes and remove from oven. The cookies will be quite soft at the moment but once it has cooled down, it will hardens.