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1
Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment. First make your dough. Mix together your flour, baking powder, 1 tablespoon of sugar, and salt and add to a food processor or high-powered blender. Add the oils and milk and pulse gently just until dough comes together and is slightly wet.
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2
Remove the dough from the food processor and place it into a bowl. Make the filling by combining the filling ingredients and blending until you get a smooth, sticky paste. Add water, one tablespoon at a time if your dates are dry or not sticky.
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3
Transfer the filling into another bowl. Using a foil cupcake liner placed into a 1/3 cup measuring cup, press a tablespoon of the cookie dough into a cup shape. Add a teaspoon of date paste and cover with another pinch of dough. Place on a cookie sheet.
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4
Repeat until your dough is gone. There may be some date paste left over. Bake for 25-30 minutes, until they are slightly golden and lose their wet appearance.
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5
While baking, pulse pistachios and 2 tablespoons of turbaned sugar in a food processor until you have a mealy powder.
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6
Sprinkle the warm cookies with pistachio sugar after removing from the oven. Let cool and enjoy with coffee or tea.
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7
Recipe loosely based on non-vegan Ma'amoul from Food Network.
