DATE COOKIES (EID COOKIES)
Make and share this Date Cookies (Eid Cookies) recipe from Food.com.
Provided by Me chef
Categories Dessert
Time 1h12m
Yield 25 cookies
Number Of Ingredients 11
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 EL EID
People all across the Arab world make some version of date-stuffed semolina cookies to celebrate both Muslim and Christian holidays. The recipes vary from country to country, even from family to family, as do the spicing, stuffing and cooking methods. But wherever you go, if you are served one of these cookies, you know it's a call for celebration. This recipe is a Palestinian version in which the dough is fragrant from anise, fennel and nigella seeds. The cookies are also shaped into rings, making them easier to prepare than the ones made with molds or decorated with serrated edge tweezers. While they still require some effort, they keep quite well in an airtight container for several weeks and can be frozen for several months. One bite into the crispy, spiced crust with a soft date interior will make you understand just why they are worth the effort.
Provided by Reem Kassis
Categories snack, cookies and bars, dessert
Time 9h45m
Yield About 35 round cookies
Number Of Ingredients 15
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
Spicy cookies with chewy dates. The dates sweeten these cookies without going overboard.
Provided by Sara
Categories Desserts Cookies Spice Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 20.4 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 77.5 mg, Sugar 11.5 g
KA'AK BI AJWA (DATE RING COOKIES) PALESTINIAN, MIDDLE EASTERN
This is the traditional sweet made on the Eid in my family, and they are really addicting! A little time consuming but so worth it.
Provided by Palis Favorites
Categories Dessert
Time 11h15m
Yield 50 pieces, 15-20 serving(s)
Number Of Ingredients 15
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.
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KAHK (EGYPTIAN EID COOKIES) - CURIOUS CUISINIERE
From curiouscuisiniere.com
Cuisine EgyptianTotal Time 2 hrs 18 minsCategory Dessert RecipesCalories 469 per serving
- Melt the ghee in a small saucepan over medium-high heat. Add the flour and cook till the mixture turns light golden brown. Make sure to whisk constantly with a small whisk.
- Add honey and bring to a boil. Make sure to stir constantly. Once the mixture comes to a boil, turn heat to low-medium, and cook till the honey starts to thicken. The consistency should be of a thick pourable sauce, but not hardened. If a candy thermometer is available, this is what is called the soft ball stage. Remove the saucepan from the heat and add the toasted sesame seeds along with the finely chopped nuts. Stir through, and then transfer the agameya to a small bowl. Let the mixture cool till it is firm, but still soft enough to shape. In the case the mixture hardens too much, warm it in the microwave for a few seconds.
- Grease hands with oil, and then roll the agameya into small teaspoon sized balls. Use a small cookie scoop or teaspoon to help with scooping out the filling. Place the agameya balls on a parchment paper lined tray and keep in the fridge until ready to use.
- Place the pitted Medjool dates in a food processor, and pulse until a paste is formed. If a food processor isn’t available, it is possible to chop the dates finely using a sharp knife.
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