Saudi Date-Stuffed Spice Cookies

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Kleija are beloved Saudi Arabian shortbread-style cookies traditionally filled with sweet date paste and fragrant cardamom. This version uses a tender semolina and flour dough that cracks beautifully around a rich date center, finished with toasted sesame seeds for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 40 gCarbs
• 3 gFiber
• 22 gSugar
• 4 gProtein
• 35 mgSodium
• 240 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 0.5 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 2 cups all-purpose flour
• 3/4 cup fine semolina
• 1 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 1/2 tsp baking powder
• 1 tsp ground cardamom
• 2 tbsp whole milk
• 1 pinch saffron threads, crumbled

For the date filling

• 2 1/2 cups pitted Medjool dates, chopped
• 2 tbsp unsalted butter
• 1 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 3 tbsp water

For finishing

• 1 large egg, beaten with 1 tbsp water
• 2 tbsp white sesame seeds
• 1 tbsp ground pistachios for garnish

Directions

1. Make the filling: melt 2 tbsp butter in a small saucepan over medium heat, add the chopped dates, cardamom, cinnamon, and water. Cook and mash for 5-6 minutes until a thick paste forms. Cool completely.
2. Prepare the dough: whisk flour, semolina, baking powder, and cardamom in a bowl. In a separate large bowl, cream softened butter with powdered sugar and saffron until pale and fluffy, about 3 minutes.
3. Add the dry ingredients to the butter mixture alternately with milk, mixing until a soft, pliable dough forms. Wrap in plastic and chill for 20 minutes.
4. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Divide dough into 16 equal balls (about 35 g each) and date filling into 16 small portions.
5. Flatten each dough ball into a 3-inch disc, place a portion of date filling in the center, then fold the edges up and pinch to seal. Roll gently into a smooth ball and flatten slightly into a 2-inch round.
6. Press the tines of a fork or a decorative mold across the top to create a crosshatch pattern. Brush each cookie with beaten egg wash and sprinkle with sesame seeds.
7. Arrange cookies 2 inches apart on the prepared sheets. Bake for 18-22 minutes until the edges are pale golden and the tops are lightly set.
8. Cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with ground pistachios before serving warm or at room temperature.

Cook’s Notes

• Medjool dates produce the smoothest, sweetest filling; if using drier Deglet Noor, add an extra tablespoon of water when cooking.
• Chilling the dough is essential for easy handling and clean impressions from the decorative mold.
• Traditional Saudi kleija often use small wooden molds (tabe) to imprint intricate patterns before baking.
• Store cookies in an airtight tin for up to 3 weeks; the flavor deepens after 24 hours as the date filling mellows.
• For a richer color and subtle floral note, replace saffron with 1/2 tsp rose water in the dough.

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