In “New England Bakers,” co-host Amy Traverso paid a visit to baker Ahmad Aissa, who brought the sweet flavors of Syria to his home in Concord, New Hampshire. What started as a hobby became a business when Ahmad and his American-born wife, Evelyn, were forced to flee Syria during the civil war. They settled in Evelyn’s home state, and built a thriving business with Aissa Sweets cookies selling in stores all over the country.
Makes 24 cookies
INGREDIENTS
- 1½ sticks (12 tablespoons) unsalted butter, softened
- ⅓ cup granulated sugar
- 1¾ cups all-purpose flour
- 1 teaspoon orange blossom water
- 1 pound date paste
TO PREPARE
Step One. Preheat the oven to 350°. Line two rimmed baking sheets with parchment paper and set aside.
Step Two. Make the dough: In a large bowl, using a stand or hand-held mixer, beat the butter with the sugar on medium-high speed for two minutes, scraping down the sides halfway through. Add the flour and mix on low speed until blended.
Step Three. Make the filling: In a medium bowl, sprinkle the orange blossom water on the top of the date paste and knead until combined.
Step Four. Break off walnut-sized pieces of dough and roll them into balls. Break off slightly smaller pieces of date paste and roll them into balls.
Step Five. Flatten a ball of dough and lay a date ball in the center. Wrap the dough around the filling then press it into a patterned mold. Tap the mold on the counter to release the cookie, then lay on the baking sheet. Repeat with remaining dough and filling.
Step Six. Bake until cookies are barely beginning to turn gold at the edges, 15 minutes. Cool the cookies on the tray; they will harden as they come to room temperature. Dust the cooled cookies with powdered sugar and enjoy.
