These date ring cookies, known as Ka'ak Asawer—which translates to “bracelet cookies”, are infused with the warm, licorice-like flavor of anise and filled with the natural sweetness of dates. They’re also called Ka'ak bi Ajweh, meaning “stuffed with dates.”
More than just a sweet treat, these cookies are a cherished symbol of celebration, family, and cultural memory. Baked with love in homes across Palestine, especially during Eid al-Fitr and Christmas, they’re simple to make, have a delicate crisp texture, and are completely plant-based.
For many Palestinian families, including my own, baking these cookies is a ritual passed down from grandmothers to mothers to children, each step a way of preserving our heritage and telling our story. I invite you to try them not just as a recipe, but as a piece of Palestine to be savored and shared.
Another popular variation of these cookies in Palestine is anise cookies, made without the date filling but still full of that warm, comforting flavor. If you're interested in exploring more unique Palestinian cookies, be sure to check out ghraybeh cookies, za'atar cookies and rock cookies—each with its own special story and taste.
While these cookies are made with all-purpose flour, the other popular Easter cookies known as maamoul are made with farina and infused with delightful flavors like mastic gum and mahlab, and are also filled with dates.
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What is Anise?
Anise (Pimpinella anisum) is a flowering plant native to the Mediterranean and Southwest Asia, known for its small, aromatic seeds. These seeds have a sweet, licorice-like flavor and are commonly used as a spice in baking, cooking, and herbal remedies.
Anise is often confused with star anise, which comes from a completely different plant (Illicium verum) but has a similar taste. While both are used for their warm, slightly spicy, and sweet notes, anise seeds are smaller and typically ground or used whole in recipes.
Anise is popular in many cuisines, appearing in everything from Italian biscotti and Middle Eastern pastries to herbal teas and liqueurs like ouzo and Arak. It’s also known for its digestive benefits and soothing properties, making it a flavorful and functional spice!
Equipment
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- Large Bowl - For mixing the flour, water, and yeast mixture to make the dough.
- Baking Sheets - For baking cookies.
Ingredients
- All-purpose Flour - Provides the structure for the cookies.
- Granulated Sugar - To sweeten the cookies.
- Extra Virgin Olive Oil – Adds richness and depth of flavor to the cookies. I recommend using a high-quality olive oil, though you can also substitute with half olive oil and half neutral oil or vegan butter.
- Baking Powder - Helps the cookies to rise.
- Anise Seeds - Are small, oval-shaped seeds with a sweet, mildly spicy taste reminiscent of licorice, commonly used in Middle Eastern and Mediterranean baking.
- Anise Powder - is a finely ground spice made from anise seeds, known for its sweet, licorice-like flavor and aromatic warmth.
- Ajweh (date paste) -Ajweh is a soft, sweet date paste traditionally used in Maamoul and Ka’ek can be found at any grocery store that sells middle eastern products. If you don’t have ready-made ajweh, you can easily make your own by using about 4 ounces of pitted Medjool dates—just soften them slightly (with a quick steam or microwave if needed), then mash or blend into a smooth paste.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | In a mixing bowl, combine all the dry ingredients: flour, anise seeds, anise powder, baking powder, and sugar. Mix well. Add the oil and incorporate it into the dry ingredients until well combined.
Step 2 | Gradually add warm water while kneading until the mixture forms a dough.
Shaping the Cookies
Step 1 | On a clean surface, take a handful of dough and roll it into a long, thin log about the thickness of your pinkie.
Step 2 | Take a date log of similar length and place it on the flattened dough. Wrap the dough around the dates, seal the edges.
Step 3 | Roll gently to shape into a rounded log.
Step 4 | Repeat the process until all the dough and date paste are used.
Step 5 | Arrange on a baking sheet and bake for 25–30 minutes or until the bottoms are golden brown.
Storage and Expert Tips
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- There's no need to grease the baking sheet, as the dough already contains enough oil.
Variations and Substitutions
- You can use butter instead of oil for a richer flavor in the dough or filling.
- Feel free to substitute honey or maple syrup for sugar for a more natural sweetness.
- If you can’t find ajweh (date paste), Medjool dates work beautifully. Use 4 ounces of pitted Medjool dates—just soften them slightly (with a quick steam or microwave if needed), then mash or blend into a smooth paste.
Frequently Asked Questions
Absolutely! Substitute all-purpose flour with a gluten-free baking blend. Almond flour can also work, but it may result in a softer, more delicate cookie.
Anise has a strong, licorice-like flavor that is sweet, mildly spicy, and very aromatic.
The anise powder brings that classic licorice-like flavor, while the seeds build on it with an extra layer of warmth and a slight crunch that adds texture and depth to the cookies.
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Print
Date Ring Cookies (Kaak Asawer)
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 40 1x
- Category: Cookies
- Method: Baking
- Cuisine: Palestinian
- Diet: Vegan
Description
These date ring cookies, known as Ka'ak Asawer—which translates to “bracelet cookies”, are infused with the warm, licorice-like flavor of anise and filled with the natural sweetness of dates. They’re also called Ka'ak bi Ajweh, meaning “stuffed with dates.”
More than just a sweet treat, these cookies are a cherished symbol of celebration, family, and cultural memory. Baked with love in homes across Palestine, especially during Eid al-Fitr and Christmas, they’re simple to make, have a delicate crisp texture, and are completely plant-based.
Ingredients
- 4 cups all-purpose flour
- 1 cup extra virgin olive oil (or ½ cup of neutral and ½ cup of extra virgin olive oil)
- 2 teaspoons anise seeds
- 2 teaspoons anise powder
- 2 teaspoons baking powder
- ½ cup of congratulated sugar
- ¾ -1 cup of lukewarm water
- 8-10 ounces of ajweh (date paste)
Instructions
Preheat oven to 370°F (188°C).
- Prepare the dates: Rub a little olive oil on your hands. Take small pieces of the date paste and roll them into small logs. Set aside.
- Mix the dry ingredients: In a large bowl, combine flour, anise seeds, anise powder, baking powder, and sugar.
- Add oil: Pour in the olive oil and mix until the dry ingredients are well coated.
- Add warm water gradually: Knead the mixture until a soft, pliable dough forms—not too sticky. Shape the cookies:
- Take a handful of dough and roll it into a thin log, about the thickness of your pinkie.
- Flatten the dough slightly to make space for the date filling.
- Place a log of date paste on the flattened dough and wrap the dough around it to seal.
- Gently roll to smooth out the seam and form into a ring or keep as logs if preferred.
- Bake for 25–30 minutes, or until the bottoms are golden brown.
Notes
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- There's no need to grease the baking sheet, as the dough already contains enough oil.
Sandy says
I love how easy and delicious this recipe is. My kids loved it.
Wafa Shami says
That's great to hear. Enjoy!
Sam says
Really lovely cookies! I had to get the hang of it, and I think I got the measurements wrong the first time (waaay too much oil haha), likely because of my own translation of the measurments to metrics... I went with about a quarter less oil this time and they turned out a lot better (and easier to fold and roll 😅)
Will keep making these♥️🕊️
Wafa Shami says
Hello Sam, glad to hear that. They're one of my most favorite.
Anisa says
How to you fix a dough came out too stretchy because I tried to form logs it bounced back
Wafa Shami says
You can add 1-2 tablespoons of flour and knead the dough.
Aroob Suleiman says
Amazing taste, can’t stop eating them, great with cup of tea.
Wafa Shami says
Hi Aroob, glad to hear that, thanks for the review.