1. Can I make these cookies gluten-free?

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.

2. What flavor of anise?

Anise has a strong, licorice-like flavor that is sweet, mildly spicy, and very aromatic.

3. Why using Anise seeds and powder

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.

Date Ring Cookies (Kaak Asawer)

Name: Date Ring Cookies (Kaak Asawer)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: Palestinian
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)

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 1/2 cup of neutral and 1/2 cup of extra virgin olive oil)
2 teaspoons anise seeds
2 teaspoons anise powder
2 teaspoons baking powder
1/2 cup of congratulated sugar
3/4 -1 cup of lukewarm water
8-10 ounces of ajweh (date paste)

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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.