Melt the butter: In a small saucepan, heat the butter over low heat until it is completely melted, then remove it from the heat.

Skim and rest: Skim any white foam off the surface as it appears, then set the saucepan aside for 10 minutes to allow the milk solids to sink to the bottom.

Strain: Carefully strain the liquid through a fine wire sieve lined with several layers of cheesecloth to separate and discard the settled milk solids. Your clarified butter is now ready to use.

Pit the dates: Pull open the fresh dates and remove the pits using a serrated knife.

Process into a paste: Transfer the pitted dates to a food processor, add the canola oil, orange blossom water, and crushed mastic gum (if using), and blend thoroughly until a smooth paste forms.

Shape the date balls: Roll the date paste into small, individual balls roughly the size of a grape. If the mixture sticks to your hands, lightly rub your palms with a touch of oil. Set aside.

Prep the oven: Preheat your oven to 200°C / 400°F and position the baking rack right in the middle. Line a large baking sheet with parchment paper.

Mix the dough: In a large bowl, combine the prepared clarified butter and powdered sugar. Add the flour and baking soda, then work the ingredients together thoroughly using the tips of your fingers.

Knead until smooth: The mixture will look crumbly at first. Continue kneading firmly until the crumbs come together into a perfectly smooth, malleable dough.

Assemble the cookies: Divide the dough into equal-sized portions, roughly the size of an apricot, and roll them into smooth balls. Use your finger to press a hole into the center of each dough ball, insert a prepared date ball, and seal the opening completely by patching the dough back together. Roll it once more into a smooth ball.

Bake to perfection: Place the filled cookie balls onto the prepared baking sheet, leaving a bit of space between each one. Bake for 12 to 15 minutes until they reach a delicate, creamy color. Watch your oven closely, as these cookies should not brown.

Cool and garnish: Allow the cookies to cool completely directly on the baking sheet before using a spatula to transfer them carefully to a serving platter. Garnish with vibrant ground pistachios, if desired.