Bosnian Date-Shaped Syrup Cookies

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Traditional Bosnian pastries shaped like small dates, these tender cookies are baked until just golden and then drenched in a glossy date-syrup soak. Topped with ground walnuts, they strike a beautiful balance between buttery richness and the deep, caramel-like sweetness of date pekmez. Best enjoyed with a strong cup of Turkish coffee or black tea.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 88 gCarbs
• 4 gFiber
• 8 gProtein
• 95 mgSodium
• 420 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 g) plain whole-milk yogurt
• 1 large egg yolk
• 2 tablespoons powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the date syrup

• 1 cup (240 ml) date syrup (pekmez or dibis)
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick (optional)

For assembly

• 3/4 cup (75 g) finely ground walnuts
• 1/4 teaspoon ground cinnamon (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a mixing bowl, rub the softened butter into the flour, sugar, baking powder, and salt until the mixture looks like coarse crumbs. Add the yogurt, egg yolk, and vanilla, then knead briefly until a smooth, soft dough forms; cover and rest 10 minutes.
3. Pinch off walnut-sized pieces (about 20 g each) and roll each into a small log roughly 2 inches long. Using the tines of a fork or a toothpick, gently score each log with shallow diagonal lines to mimic the texture of a date fruit.
4. Arrange cookies on the prepared sheet, leaving 1 inch between them, and bake 18 to 20 minutes, until the bottoms are pale golden but the tops remain light.
5. Meanwhile, make the syrup: combine date syrup, sugar, water, and the cinnamon stick in a small saucepan. Bring to a gentle boil, stirring to dissolve the sugar, then simmer 4 to 5 minutes. Remove from heat, discard the cinnamon stick, and stir in the lemon juice.
6. As soon as the cookies come out of the oven, use a slotted spoon to dunk each one briefly in the warm syrup, or spoon syrup generously over the cookies on the baking sheet. Let them soak for at least 10 minutes so the syrup fully absorbs.
7. Mix the ground walnuts with the cinnamon if using. Transfer the soaked cookies to a platter and sprinkle the walnut mixture generously over the top while the surface is still tacky.
8. Serve warm or at room temperature, ideally with Turkish coffee, strong black tea, or a small glass of cold milk.

Cook’s Notes

• If date syrup (pekmez or dibis) is unavailable, substitute with dark honey or simmer 1 cup pitted dates with 1 cup water for 15 minutes, then blend and strain.
• Dunk or spoon the syrup over cookies while they are still hot so they absorb the liquid properly; cool cookies will only sit on top of the syrup.
• For a more traditional texture, replace the butter with an equal amount of clarified ghee.
• Store in an airtight container at room temperature for up to 5 days; the cookies actually taste better on day two as the syrup mellows.
• Sprinkle a few extra chopped walnuts on top just before serving for added crunch and visual appeal.

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