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Easter Cookies Ancient Recipe from the Middle East
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Sugarless, filled with dates, cookies prepared for the resurrection day celebration in accordance with an ancient tradition in the Middle East. Join us in this episode, as a mother and daughter team prepares the easter cookies step by step.
Here is my mom’s recipe. Scroll below to find the links for the unique spices and tools.
Filling:
1 kilo (2.2 lbs) Medjool dates (pitted)
1 cube (1-2 tbsp) margarine/ butter softened
1 tsp ground cinnamon
1/4 tsp ground nutmeg
-Knead together until incorporated very well and it forms a date tough dough
-If the dates are too sticky, rub your hands with a bit of canola/corn oil (or any flavorless oil)
-take pieces and form into 1/4 inch thick strings and/or balls depending on the different shapes you would want to make. They should make enough for 84-90 cookies more or less)
Dough:
1 kilo all-purpose flour (8 cups)
3 packages 200 gr (7.05 oz) each butter, margarine or a mix of the two, softened. We used 2 packages margarine and 1 butter. (Total 600 gr)
Mix the softened butter in the flour until it’s completely incorporated and you have a coarse texture.
Then add the rest:
1 tsp of ground Gum mastic (link below- it is sold as coarse, so you can use your home mixer to grind it or one of those guac crushers and hand grind it)
1 big tbsp ground mahlab (link below)
1/4 tsp yeast
1 cup of warm water
Mix well until you form a dough, divide into small pieces (as in video)
Once the dough is formed, you have to start making the cookies immediately and keep the dough covered, otherwise, it can dry up.
Then start forming the cookies (as in video). If you don’t have the decorating tweezer/tong tool see the link below where you can try and purchase them, but you can skip that part and save yourself a lot of time, and simply bake them or use a cookie mold. The cookies are wonderful with coffee or tea.
Bake in a preheated oven of 350 degrees for 15 minutes or until slightly almost barely golden on top, and golden on the bottom. Keep them out to cool and enjoy.
Here are links to buy the two unique spices and the decorating tweezers (tongs):
3) Decorating tweezers/tong tool:
Here is my mom’s recipe. Scroll below to find the links for the unique spices and tools.
Filling:
1 kilo (2.2 lbs) Medjool dates (pitted)
1 cube (1-2 tbsp) margarine/ butter softened
1 tsp ground cinnamon
1/4 tsp ground nutmeg
-Knead together until incorporated very well and it forms a date tough dough
-If the dates are too sticky, rub your hands with a bit of canola/corn oil (or any flavorless oil)
-take pieces and form into 1/4 inch thick strings and/or balls depending on the different shapes you would want to make. They should make enough for 84-90 cookies more or less)
Dough:
1 kilo all-purpose flour (8 cups)
3 packages 200 gr (7.05 oz) each butter, margarine or a mix of the two, softened. We used 2 packages margarine and 1 butter. (Total 600 gr)
Mix the softened butter in the flour until it’s completely incorporated and you have a coarse texture.
Then add the rest:
1 tsp of ground Gum mastic (link below- it is sold as coarse, so you can use your home mixer to grind it or one of those guac crushers and hand grind it)
1 big tbsp ground mahlab (link below)
1/4 tsp yeast
1 cup of warm water
Mix well until you form a dough, divide into small pieces (as in video)
Once the dough is formed, you have to start making the cookies immediately and keep the dough covered, otherwise, it can dry up.
Then start forming the cookies (as in video). If you don’t have the decorating tweezer/tong tool see the link below where you can try and purchase them, but you can skip that part and save yourself a lot of time, and simply bake them or use a cookie mold. The cookies are wonderful with coffee or tea.
Bake in a preheated oven of 350 degrees for 15 minutes or until slightly almost barely golden on top, and golden on the bottom. Keep them out to cool and enjoy.
Here are links to buy the two unique spices and the decorating tweezers (tongs):
3) Decorating tweezers/tong tool:
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