Honey-Orange and Pistachio-filled Eid Cookies

Description
Ramadan is the ninth month in the Islamic calendar. During this month-long observance fasting during daylight hours is practised and when the fasting period ends, a celebration called Eid-ul-Fitr, featuring widespread feasting, commences. Because Ramadan is observed by Muslims of many nationalities — each with their own culinary traditions — there is no one set menu for this celebration. These cookies are from the Middle Eastern tradition.

Dough

 * 3 cups all-purpose flour
 * ½ tsp salt
 * 1 tbsp granulated sugar
 * 1 cup unsalted butter
 * ½ tsp pure orange oil
 * 6 – 8 tbsp ice water

Filling

 * ¼ cup fresh orange juice
 * 2 tsp honey
 * 1 ½ tsp lemon juice
 * 1 cup dried, pitted dates
 * ½ cup raisins
 * ½ cup dried apricots
 * pinch cinnamon
 * ½ tsp each finely grated orange and lemon peel
 * ¼ cup pistachios, peeled and slightly toasted

Directions

 * 1) Preheat oven to 325°F.
 * 2) Line a large baking sheet with parchment paper.

Dough

 * 1) In a large bowl or food processor, mix flour, with sugar and salt.
 * 2) Cut or pulse butter into flour mixture until mealy looking.
 * 3) Drizzle in orange oil and, mixing, gradually, add just enough water to create a stiff dough.
 * 4) Knead gently on a lightly floured board and pat into a disc.
 * 5) Wrap and set aside while making filling (note: dough can be briefly chilled if it seems sticky or begins to look greasy).

Filling

 * 1) In a medium saucepan set over medium heat, cook the orange juice, honey, lemon juice, dates, raisins and apricots for about 5 minutes to soften.
 * 2) Add cinnamon, orange and lemon peel.
 * 3) Cook over low heat until mixture is pasty.
 * 4) Cool well then place in a food processor and process until smooth.
 * 5) Stir in the nuts.
 * 6) Roll dough out between sheets of wax paper to ¼ inch thick (5 mm) and cut into 2-inch (5 cm) rounds.
 * 7) Fill with a dollop of filling and pinch to close.
 * 8) Place formed cookies on baking sheet and bake in centre of preheated oven for 22 to 25 minutes or until very lightly browned.
 * 9) Cool on a rack.