Date Cookies Eid Cookies Recipes

DATE FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
• Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
• On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
• Bake 15 minutes in the preheated oven, or until browned.

DATE COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes.
• Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates.
• If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy.
• Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies
• Bake 8-11 minutes, or until golden brown and cookie is puffed.
• Cool for 5 minutes before removing to wire racks to cool completely.

KAHK EID COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 1 hour.
• Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
• Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
• Remove the pot from the heat, add the pistachios, and mix well to incorporate.
• Let the filling cool for 10 minutes, then form into 24 small balls.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has rested, roll into 24 balls.
• Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
• Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
• Bake the cookies for 18-20 minutes or until the bottoms are golden brown.
• Let the cookies cool on a wire rack.
• When ready to serve, dust the cookies with powdered sugar.
• Enjoy!

KA'AK EL EID

Steps:

• Prepare the dough: In a large bowl, combine the semolina flour, all-purpose flour, butter and oil. Rub the ingredients between your palms until the mixture resembles wet sand. Cover and leave at room temperature overnight (or several hours). This allows the semolina to soften and fully absorb the butter and oil.
• Finish the dough: The next day (or several hours later), after your semolina mixture has rested, add the nigella seeds, aniseed, fennel, baking powder, yeast, sugar and salt to the semolina mixture and gently rub together with your hands. Add 1/2 cup warm water and start to gently knead for no longer than 2 minutes. The mixture will probably still be crumbly at this point.
• Gradually add remaining 1/2 cup water to the mixture in 1-tablespoon increments, and continue to knead for about 1 minute after each addition - making sure you don't over-knead - until you can take a clump of dough in your fingers and it holds together. You may not need to use all the water, or you may need extra, a couple tablespoons at a time, depending on a variety of factors, like climate or flour. What you are looking for is a clump of dough to come together easily and not fall apart when you try rolling it into a log. Cover and let rest while you prepare the filling.
• Prepare the filling: Line a medium baking sheet with plastic wrap or parchment paper and grease with oil. Pour some oil in a small bowl that you will use to grease your hands as necessary. Put the date paste and cinnamon in a bowl and knead slightly with greased hands until evenly incorporated.
• Grease your hands and tear out about 35 portions of filling, each about the size of a golf ball. On a flat surface, roll each into a string slightly thinner than your finger and about 4 to 5 inches long. Place on the greased baking sheet and cover with plastic wrap, then set aside until ready to use. This can sit at room temperature for a couple of days without any issue.
• Prepare the cookies: Heat oven to 400 degrees and line a couple of baking sheets with parchment. Take a golf ball-size piece of dough, keeping the rest of the dough covered to keep it moist, and roll it between your palms or on a flat surface into a sausage shape about 4 inches long. Using the tips of your fingers, gently press to flatten it. Take one of the date strings and place on top of the dough, cutting off as much as necessary for it to fit the dough. (Any cut off pieces can be used to extend shorter pieces or combined to make more filling strings.)
• Enclose the dough around the date filling and roll it on a flat surface into a slightly longer, thin sausage shape, about 8 to 9 inches long. Take one end and place it slightly overlapping the other end to form a ring shape. With a thin object (like a chopstick), press down all the way through to make two holes where the ends overlap to ensure they are firmly attached and won't come apart during baking. Place on the prepared lined baking sheet and repeat until dough and filling are finished.
• Bake cookies until a very light golden brown, about 15 to 18 minutes. Allow to cool for at least 15 minutes before moving to a wire rack to cool completely. Once cooled, transfer to an airtight container. Cookies will keep 2 to 3 weeks in an airtight container at room temperature, or up to 3 months in the freezer.

DATE COOKIES (EID COOKIES)

Steps:

• Mix flour, ground fenugreek, salt, granulated sugar and instant yeast in a large bowl.
• Add the clarified butter; mix with your hands until well incorporated.
• Heat the milk until warm; add gradually to flour mixture.
• Knead to form a soft dough.
• Cover with a damp cloth for 1/2 hour.
• Put the dates in a bowl; add nutmeg; knead with your hands.
• Take a small piece of dough; pat down onto work surface.
• Take a smaller piece of dates and roll it with your hands to form a small rope.
• Place the date rope in the middle of the piece of dough and enclose it with the dough and roll into a rope; make sure the date is entirely covered with dough.
• Shape your rope into an 'S' and place on a baking sheet.
• Repeat with the remainder of dough and date filling.
• Brush your 'S's with egg white; sprinkle with sesame seeds.
• Bake in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until golden in color.

KA'AK BI AJWA (DATE RING COOKIES) PALESTINIAN, MIDDLE EASTERN

Steps:

• Mix smeed, flour, salt, sugar, and butter/oil in a large pan. Cover and leave for ten hours, or overnight.
• Dissolve the yeast in 2 tablespoons water and a dash of sugar. When it rises, add to smeed mixture.
• Dissolve mahlab and miska in cold water. Add to smeed mixture.
• Combine warm water and milk. Pour gradually while mixing all the ingredients together. (Do not knead, just stir the mixture to have a moist crust rather than a dough).
• Mix dates, nutmeg, cinnamon, and butter in a pan and warm to soften dates. Knead well.
• Roll dates in 1/3 inch thick balls. Cut a piece of dough, one at a time, the size of a walnut. Spread lengthwise, 4" by 1". Fill with date ball and roll, sealing the sides together to form a ring.
• Pinch the rings with a cookie tweezer to decorate (so powder sugar will stick to it). Place on baking sheets and bake at 400 degrees in a preheated oven for 15 minutes, or until light gold. (Place baking sheet on top rack).
• *NOTE* This is one way to do it, but I also take a round piece of dough, slightly bigger than the date ball, and push my thumb in it, then place the date ball inside and spread the dough around the date ball completely covering it. Then using a ma'amool cookie mold I place the dough with the date inside in the mold and tap the mold upside down so the finished cookie will fall out. Baking instructions are the same for either variation!
• When cool, sprinkle with powdered sugar. When completely cool, freeze or store in tightly covered jars.

MA'AMOUL MED (ORANGE AND ESPRESSO DATE COOKIE BARS)

Steps:

• To make the dough: In a medium bowl, combine the flours, salt, sugar, mahlab, and yeast. Add the butter to the dry ingredients and mix by hand or in a mixer until it forms a paste. Cover with plastic wrap or a dish towel and set aside to rest for 30 minutes.
• To make the filling: While the flour mixture rests, immerse the dates in hot tap water and allow them to soak for about 10 minutes or until softened. Once they are soft, drain thoroughly and pulse them in the bowl of a food processor along with the butter, espresso powder, cinnamon, orange zest, and cardamom to form a sticky paste. Refrigerate until thoroughly chilled, about 15 minutes.
• After 30 minutes, the dough will have hardened, so use a wooden spoon or other utensil such as a dough cutter to break up the dough a bit. Pour the milk and orange blossom water into the flour mixture and mix until smooth. Let stand at room temperature for another 30 minutes or up to 4 hours.
• Preheat the oven to 300°F. Cut four sheets of parchment paper to fit an 8-by-11-inch sheet tray. Form the dough into a ball and divide it into 2 equal parts.
• Press half the dough onto one of the sheets of parchment. Layer a second piece of parchment on top and, using a rolling pin, roll an even ¼-inch crust to the paper's edges. Remove the top layer of parchment and flip the dough into the sheet tray. Re-use the sheets of parchment and roll out the second ball of dough. Set aside.
• Sandwich the date filling between two new sheets of parchment and roll into an even ¼-inch layer, out to the paper's edges. Remove the top sheet and flip the date layer onto the dough. Remove the remaining parchment. Flip the remaining dough over the date filling and remove the final sheet of parchment.
• Transfer the sheet tray to the oven and bake, rotating the tray once, until the bars are light golden brown on the edges, 30 to 35 minutes. Remove the tray from the oven and, when it is cool enough to touch, cut the bars into 2-by-2-inch squares. Transfer the tray to a wire rack to finish cooling. When the ma'amoul is completely cool, dust with the confectioners' sugar before serving. The bars can be stored in an airtight container in the refrigerator for up to 1 week.