Description
Traditional Egyptian Kahk el-Eid cookies are delicate buttery shortbread treats filled with sweet date paste, stamped with decorative patterns, and dusted generously with powdered sugar for festive Eid celebrations.
Ingredients
- 4 cups all-purpose flour (480 g)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 1/3 cups ghee, softened (300 g)
- 1/2 cup powdered sugar (56 g)
- 1/2 cup milk (120 ml)
- 2 tablespoons toasted sesame seeds
- 1/2 cup pitted dates (120 g)
- 1 tablespoon ghee (for filling)
- 1/2 teaspoon ground cinnamon (for filling)
- 1/2 cup powdered sugar for dusting
Instructions
- Prepare the filling by finely chopping the dates and cooking them in a small saucepan with 1 tablespoon ghee and 1/2 teaspoon cinnamon over low heat until they form a soft paste. Set aside to cool.
- In a large bowl, combine flour, baking powder, salt, cinnamon, cardamom, nutmeg, and toasted sesame seeds.
- In another bowl, mix the ghee and powdered sugar until smooth and creamy.
- Gradually add the dry ingredients to the ghee mixture and mix until crumbly.
- Pour in the milk and gently mix until a soft dough forms.
- Cover the dough and refrigerate for about 30 minutes.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Take small portions of dough and flatten slightly in your palm.
- Place a small ball of date filling in the center and fold the dough around it to seal.
- Roll into smooth balls and decorate with a cookie stamp, fork, or tweezers.
- Place cookies on the baking sheet leaving space between them.
- Bake for 18–20 minutes until the bottoms are lightly golden.
- Cool completely and dust generously with powdered sugar before serving.
Notes
- Chilling the dough makes shaping easier and prevents spreading.
- Use Medjool or other soft dates for a smoother filling.
- Decorative kahk stamps create traditional patterns but forks or tweezers work well too.
- Do not overbake; the cookies should remain pale with lightly golden bottoms.
- Dust powdered sugar only after cookies are completely cooled.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 6g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
