14 Responses to Date and Walnut Thumbprints: An Intersection of Cultures in a Cookie

  1. sandy Corman March 15, 2014 at 10:24 am #

    The cookies were indeed delicious. If you ever have any extra think of me. Want you to know I bought the book Jerusalem the Cookbook. Beautiful pictures and great stories along with some great recipes.

    • Beth Lee March 16, 2014 at 3:43 pm #

      Wow — I can’t believe you bought the book – I’m so proud of you. I thought you would enjoy it, regardless of how much you cook, for the stories and history behind the dishes and region. Great!

  2. Deb March 16, 2014 at 8:20 am #

    My family would be happy if cookies were the only sweet I ever baked! LOL Chocolate Chip, Peanut Butter, Oatmeal Raisin, all would be just dandy! But we bakers need to grow and try new recipes. I adore the Date and Walnut Thumbprints and the melding of classic recipes that capture the sublime buttery flavors! I like Sandy’s idea, send a few of those cookies my way!

    • Beth Lee March 16, 2014 at 3:46 pm #

      You make me apple hand pies and I’ll send you a batch of these! Last night we were in Santa Cruz for a concert and stopped off in the Pacific Cookie Company for a quick treat before the show – you can’t imagine how one good cookie can make 4 people so happy. We gobbled them up. Nothing quite like a good cookie. Perfection in a small package!

  3. Hannah March 19, 2014 at 6:55 am #

    Food history is fascinating (and delicious when doing hands on research!). Love your thumbprint version and this date filling sounds just divine. I wish I could have come to your workshop! Great photo. :)

    • Beth Lee March 29, 2014 at 8:15 am #

      Maybe we will fly up to Seattle and do a version of the workshop in your new store!!! I am so excited to see photos!

      • Hannah April 11, 2014 at 8:01 am #

        Beth, you are very welcome anytime! I’d be thrilled to have you and Sarene teach. What a treat that would be! xx

  4. Kathy March 22, 2014 at 12:49 pm #

    Beth, I really enjoyed your information on these cookies. It seems that much of the middle eastern and Jewish culture share similar foods. I am Lebanese descent and make ma’amul quite often. It’s a cookie my grandmother always made and now I make them for my grandchildren.

  5. gretchen preville March 28, 2014 at 11:14 am #


    The workshop at Shir Hadash was great fun, imformative and OMG Yummy! I loved these cookies and am considering a version with dried mission figs as I have lots of them. I will try them next week and we’ll just ss how they work out! Keep inspiring us!



    • Beth Lee March 29, 2014 at 8:21 am #

      Loved having you there Gretchen. Let me know about the dried mission fig version. I think it could be delicious – and they will soften and create a great filling just as the fresh dates did.

      • Gretchen Preville April 11, 2014 at 2:08 pm #

        Hi Beth- Thakns for yet another great recipe!!! I made the cookies yesterday with dried black misson figs instead of dates. So yummy! Try them! I’ll be taking them to Shir Hadash tonight for a special dinner in suipport of Kiev.

        Shabbat Shalom,


  6. Couscous & Consciousness March 29, 2014 at 12:55 am #

    Love the fascinating insight into the origins of these cookies, and I love the way that you and Sarene interpreted the various recipes to come up with your own unique version. This to me is so totally what cooking is all about.

    • Beth Lee March 29, 2014 at 8:23 am #

      And nobody exemplifies that idea better than you in your always inventive and smart adaptations. I love following along with your cooking Sue!


  1. Tasting Jerusalem March 2014 – Cardamom | OMG! YummyOMG! Yummy - March 25, 2014

    […] Graybeh, page 260: This recipe does not officially include cardamom but in the headnote he mentions that there are many variations and one of Yemenite descent includes cardamom. A similar Persian cookie called koloocheh also includes cardamom – more on these cross-cultural cookies in this post about date and walnut thumbprints. […]

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