Ramadan Recipes

Pistachio Choco-date Cookies

Celebrate Ramadan with this delicious recipe that is SO addictive!  The blending of flavors like pistachio, date and chocolate are so unique and satisfying.  This cookie is crispy on the outside and chewy on the inside giving you balanced textures with these amazing flavors.  Enjoy with a big glass of milk after iftar, a strong cup of coffee at suhoor or a midnight snack.  The perfect recipe to include in your family's Ramadan tradition.

Stress relief tip of the week:

Write it down. A stress management journal is an important tool for combating stress. Journaling can help to uncover past hurts and patterns which are causing stress today. By journaling you can also uncover the ways of resolving these problems yourself.  Journaling can also help uncover emotional problems which are causing stress. It also promotes self-reliance – realizing you can not only cope with stress but you also have the answers yourself. Above all, it helps you to gain clarity in difficult and stressful situations

Pistachio Choco-date Cookie Recipe

Ingredients
1 cup all-purpose flour

1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt

16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla

1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped

Directions
In a medium bowl, combine flour, pudding powder, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.

Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.

Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.

Incorporate the flour mixture a little at a time on low speed until well mixed in.

Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.

Chill the dough for one hour.

When ready to bake, preheat the oven to 350F.

Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.

Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.

*Don't want to make a whole batch of cookies?  Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag.  Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.