Palestinian Kahk Tender Butter (Printable)

Tender buttery cookies filled with a sweet date paste and sesame seed coating for festive occasions.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup whole milk, plus additional as needed
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom, optional

→ Coating

12 - 1/2 cup untoasted sesame seeds

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat softened butter and powdered sugar until light and fluffy.
03 - Add vanilla extract, then gradually incorporate flour, baking powder, and salt into the creamed mixture.
04 - Add milk one tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover and set aside.
05 - In a small saucepan over low heat, combine chopped dates and butter, stirring continuously until soft and paste-like. Stir in cinnamon and cardamom; cool.
06 - Divide dough into 24 equal portions and flatten each into a palm-sized disk.
07 - Place 1 teaspoon of date filling in the center of each disk, fold dough over filling, pinch to seal, and roll into a smooth ball.
08 - Roll each ball in sesame seeds, pressing lightly to adhere.
09 - Arrange on baking sheet and gently flatten with a fork or cookie mold to create decorative patterns.
10 - Bake for 18 to 20 minutes until bottoms are golden and tops remain pale.
11 - Transfer to a wire rack and cool completely before serving or storing.

# Expert Tips:

01 -
  • They're soft and buttery in a way that feels indulgent but comes together with basic ingredients.
  • The date filling is naturally sweet and warm with spice—no refined sugar needed in the center.
  • They freeze beautifully, so you can have homemade kahk ready whenever someone drops by.
02 -
  • The dough temperature matters—if it's too warm, add more flour; too cold, let it sit out for 10 minutes before working with it.
  • Don't bake them dark; pale tops with golden bottoms is exactly right, and pulling them out too early is better than leaving them in too long.
  • The date paste must cool completely before filling, or the dough will soften and your seals will fail.
03 -
  • Keep your hands cool when shaping—if they get warm, the dough starts slipping; rinse them in cold water and dry well between batches.
  • The key to perfect cookies is that moment when you fold and seal—practice on a few and you'll develop the muscle memory that makes the rest effortless.
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