### TranslatedIngredients: 1 cup Butter,1/3 cup Sugar - (I used organic),1 teaspoon Vanilla Extract,1 Whole Egg,1-1/4 cups Rajgira Flour (Amaranth Flour),1-1/4 cups Buckwheat Flour (Kuttu Ka Atta),1/4 teaspoon Salt,1/2 teaspoon Cinnamon Powder (Dalchini) - (more if you like),2 teaspoons Baking powder,1/2 cup Walnuts - or almonds,1/2 cup Dates - pitted and chopped,1/4 cup Fresh orange juice,2 teaspoons Honey,1 pinch Salt ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Middle Eastern ### Course: Snack ### Diet: Eggetarian ### TranslatedInstructions: To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first.Preparation Of Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and egg and mix until combined. [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder.Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed.Mix till a soft dough is formed. [If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky]Turn the dough onto a piece of cling wrap and press it into a disk. Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible.Preparation Of FillingCombine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.Preparation Of KoloochehGrease and line a baking sheet. Pre-heat oven to 180 degree Celsius.To make each cookie, break off a lemon-size piece of the dough. Flatten the dough slightly and make a well in it using your thumb.Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie. Repeat with the remaining dough and filling.Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft. [I didn't do this]Bake the cookies for 20 minutes or until the sides and undersides are golden. Transfer to a cooling rack and let cool completely.Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time.