Lebanese Easter Cookies Recipe

Posted by myfab5 November 27, 2024

Ingredients

The Essential Spices

The art of baking traditional Lebanese Easter cookies involves the strategic use of essential spices that add depth, warmth, and a hint of sweetness to these delicate treats. At the heart of this recipe are the following essential spices:

**_Aniseed_**: This sweet and licorice-flavored spice is a staple in Middle Eastern baking, particularly during Easter celebrations. Its distinct flavor profile is balanced by the other ingredients, adding a unique twist to these traditional cookies.

_Cardamom_: Ground cardamom is another essential spice used in Lebanese cuisine. Its warm, aromatic flavor pairs beautifully with the sweetness of sugar and the richness of butter, creating an irresistible combination for the senses.

**_Cinnamon_**: This sweet and spicy spice is a fundamental component of Middle Eastern baking, particularly during Easter celebrations. It adds warmth and depth to the cookies, balancing out the flavors of aniseed and cardamom.

_Ginger_: Ground ginger is another essential spice used in this recipe. Its warm, spicy flavor adds a pleasant kick to these traditional cookies, rounding out the flavors of the other spices.

**_Nutmeg_**: This sweet and slightly bitter spice is often overlooked but plays a vital role in balancing out the flavors of these Easter cookies. Its distinctive aroma pairs beautifully with the other spices, adding depth and warmth to the treats.

In addition to these essential spices, Lebanese Easter cookies also rely heavily on high-quality ingredients such as **_Butter_**, **_Sugar_**, **_Eggs_**, and **_Flour_**. The use of premium ingredients ensures that the final product is rich, flavorful, and indulgent – a perfect representation of traditional Lebanese baking.

The ingredients for traditional Lebanese Easter cookies are quite simple yet flavorful. To make this delicious treat, you’ll need the following:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Pink or red food coloring (optional)

  • Zest of 1 lemon (optional)

The filling is made with a combination of cream cheese, powdered sugar, and unsalted butter. This will provide the perfect balance of sweetness and tanginess to your cookies.

  • 8 ounces cream cheese, softened

  • 1 cup powdered sugar

  • 2 tablespoons unsalted butter, softened

  • 1 teaspoon vanilla extract (optional)

  • Pink or red food coloring (optional)

The finishing touch for your Easter cookies is a dusting of powdered sugar on top. This adds an extra layer of sweetness and helps to balance out the flavors.

1 cup mixed spices (cloves, cinnamon, cardamom)

The key to achieving the authentic flavor and aroma of traditional Lebanese Easter cookies lies in the carefully selected ingredients, particularly when it comes to the mixed spices.

Cloves are a fundamental component in Middle Eastern baking, and their presence in these cookies adds warmth and depth to each bite. They possess an unmistakable pungency and aroma that complements the sweetness of sugar perfectly.

The addition of cinnamon to the mix infuses the cookies with its characteristic sweetness and warmth. It creates a delightful balance between sweet and savory flavors, which is quintessential in traditional Lebanese baking.

Cardamom adds a unique, aromatic essence that sets these cookies apart from their Western counterparts. The herbaceous and slightly spicy undertones of cardamom provide an intriguing contrast to the richness of sugar and butter, making each bite an engaging experience for the palate.

List of Ingredients:

  • 1 cup mixed spices (cloves, cinnamon, cardamom)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Sprinkles or nonpareils for decorating (optional)

It’s worth noting that the ratio of these spices may vary depending on personal preference. Some prefer a stronger spice presence, while others like it more subtle.

In traditional Lebanese baking, there is often an emphasis on allowing the flavors to meld and intensify with time. This means letting the dough rest or even refrigerating it overnight before baking for better flavor development.

1/2 teaspoon ground ginger

The key to making delicious Lemon-flavored Lebanese Easter cookies lies in using high-quality ingredients, particularly when it comes to spices and flavorings.

Ground ginger adds a warm, spicy depth to these sweet treats, so we want to use the freshest, most fragrant **ginger powder** we can find.

The recommended amount is 1/2 teaspoon of ground ginger, which may seem like a small quantity but trust us when we say it makes all the difference in bringing out the unique flavors of these Easter cookies.

To get the most flavor out of your ground ginger, make sure to store it properly – keep it in an airtight container at room temperature away from direct sunlight and moisture.

1/4 teaspoon ground black pepper

The ingredients for making delicious Lebanese Easter cookies are:

Main Ingredients:

  • All-purpose flour: This is the primary ingredient in the dough, providing structure and texture to the cookies. Use a high-quality all-purpose flour that has been sifted before measuring.
  • , softened: Add a richness and tenderness to the cookies with this essential fat source. Softened butter makes it easy to mix with the other ingredients and helps create a tender crumb.
  • : This adds sweetness, texture, and flavor depth to the cookies. White granulated sugar is preferred for its bright color and ability to hold up well to baking.
  • : Add a deeper flavor dimension with this slightly caramel-like ingredient. Brown sugar helps balance out the sweetness of the granulated sugar and adds complexity.
  • , at room temperature: This liquid component helps to bind the ingredients together, hydrate the dough, and add moisture to the finished cookies.
  • : Add a hint of creamy sweetness and warmth with this essential flavor enhancer. Use high-quality vanilla for its authentic taste and aroma.

    • Spices:

    • : This warm, aromatic spice is a staple in Lebanese baking. Add depth and warmth to the cookies with this fragrant ingredient.
    • : Believe it or not, a small amount of black pepper can enhance the flavors of the other ingredients and add a subtle kick to the cookies. This is an important component in traditional Lebanese baking.

    Additional Ingredients:

    • , such as walnuts or pistachios: Add texture, crunch, and flavor with these nutritious and delicious nuts. Choose your favorite type of nut to add a personal touch to the cookies.
    • : This tropical ingredient adds a sweet, creamy texture and flavor to the cookies. Use unsweetened shredded coconut for best results.
    • or : Add an indulgent twist with these sweet treats. Choose your favorite type of chocolate to balance out the sweetness of the other ingredients.

    Remember, the key to making great Lebanese Easter cookies is using high-quality ingredients and following traditional baking techniques. Experiment with different flavors and ingredients to create your own unique recipe.

    The art of baking traditional Lebanese Easter cookies involves a carefully curated selection of ingredients to create an authentic and delicious treat.

    At the heart of these sweet treats are the **_flour_**_, which serves as the base for these delicate cookies, providing structure and texture.

    The use of cake flour, often referred to as soft wheat flour, is recommended to achieve a tender crumb and delicate flavor.

    Another essential ingredient is **butter**, used generously to add richness and moisture to the dough. The high-quality butter ensures that the cookies retain their shape during baking.

    The addition of sugar, including both granulated sugar and brown sugar, contributes sweetness while also adding depth to the flavor profile of the cookies.

    For a subtle yet distinct taste, a hint of vanilla extract is included in the dough, adding warmth without overpowering other flavors.

    In addition to these key ingredients, **eggs** play a crucial role by providing moisture and richness. The two eggs used in the recipe add stability and texture to the cookies.

    The aromatic presence of _almond extract_ adds an exotic flavor dimension while also balancing sweetness and depth, resulting in an enticing taste experience.

    For an extra layer of fragrance, **orange blossom water** is included, giving these traditional Lebanese Easter cookies their unique signature.

    The inclusion of a pinch of salt, typically sodium chloride, helps to bring out the other flavors while controlling yeast growth and enhancing texture.

    Preparation

    The Art of Mixing and Kneading

    The art of preparing the ingredients for traditional Lebanese Easter cookies is a crucial step that sets the stage for a delightful baking experience.

    To begin with, ensure that all the essential components are readily available in your kitchen pantry.

    For this recipe, you will need:

    • 1 cup unsalted butter, softened to room temperature
    • 2 cups granulated sugar
    • 4 large eggs
    • 2 teaspoons active dry yeast
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • Flour for dusting surfaces

    A well-stocked pantry is essential for the successful preparation of these Easter cookies.

    The mixing process is where the magic begins, and it’s a delicate art that requires patience, care, and precision.

    To mix the ingredients together, begin by creaming together the softened butter and granulated sugar in a large mixing bowl.

    Use an electric mixer to beat the mixture until it becomes light, fluffy, and almost doubled in volume.

    This process typically takes about 2-3 minutes, depending on your mixer’s speed and your desired level of fluffiness.

    Once the butter and sugar have reached the desired consistency, add one egg at a time, beating well after each addition.

    The eggs should be incorporated thoroughly into the mixture before proceeding with the next step.

    Now it’s time to introduce the yeast into the mix, but before doing so, make sure to proof the yeast by dissolving it in a small amount of warm water.

    This ensures that the yeast is active and will help the dough rise.

    Add the activated yeast to the mixture along with 1-2 tablespoons of flour from your reserve supply.

    Mix until just combined, being careful not to overmix.

    Next, gradually incorporate the remaining ingredients: the all-purpose flour, baking powder, and salt.

    Mix until a shaggy dough begins to form, then proceed with kneading the dough on a lightly floured surface or using a stand mixer with a dough hook attachment.

    The art of kneading involves manipulating the dough in such a way that develops its gluten structure without over-working it.

    This delicate balance is crucial for achieving the right texture and preventing the cookies from becoming too dense.

    For this recipe, you should aim to knead the dough until it reaches an elastic, pliable consistency, which usually takes around 10-15 minutes by hand or about 5 minutes using a stand mixer.

    Finally, shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat evenly with oil.

    Cover the bowl with plastic wrap or aluminum foil and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

    To prepare for making Lebanese Easter cookies, also known as Ma’amoul, it’s essential to start by preparing the ingredients and tools needed ahead of time.

    The ingredients required include:

    • 1 cup all-purpose flour
    • 2 tablespoons confectioners’ sugar
    • ¼ teaspoon salt
    • ½ cup unsalted butter, softened
    • 1 egg, lightly beaten
    • 2 teaspoons rose water (optional)
    • Pistachios or almonds for stuffing

    The tools needed include:

    • A mixing bowl
    • A measuring cup
    • A wooden spoon or electric mixer
    • A rolling pin
    • A pastry mat or lightly floured surface for rolling out the dough
    • An egg wash brush

    Before starting, make sure to have a clean and organized workspace. This will help you stay focused and efficient throughout the process.

    The first step in preparing the dough is to sift together the flour, confectioners’ sugar, and salt into a mixing bowl. This ensures that the ingredients are well combined and that there are no lumps or pockets of air.

    Next, add the softened butter to the dry ingredients and mix until a dough forms. You may need to use your hands to work the dough together if it’s too crumbly.

    Once you have a cohesive dough, cover it with plastic wrap and refrigerate for at least 30 minutes. This allows the gluten in the flour to relax, making the dough easier to roll out.

    While the dough is chilling, prepare your filling of choice (e.g., pistachios or almonds) by chopping them into small pieces and setting aside.

    To assemble the Ma’amoul cookies, you’ll need to shape the chilled dough into small balls. Then, flatten each ball slightly with a rolling pin and place a few pieces of the filling in the center.

    Next, fold the dough over the filling to form a triangle or square shape, pressing the edges together to seal the cookie. Make sure to press the edges firmly to ensure they stick together.

    Place the sealed cookies on a baking sheet lined with parchment paper and brush with an egg wash (beaten egg mixed with a little water). This helps create a golden-brown color during baking.

    Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the edges are lightly golden brown.

    Finally, allow the Ma’amoul cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best served fresh, but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

    Knead 2 cups allpurpose flour with 1/4 cup vegetable oil for 5 minutes.

    To begin preparing the dough for these traditional Lebanese Easter cookies, it’s essential to first knead the ingredients together effectively.

    The initial step involves combining 2 cups of all-purpose flour with 1/4 cup of vegetable oil in a large mixing bowl.

    Using your hands or a wooden spoon, start by incorporating the flour and oil together until you notice that they have begun to form a sticky ball.

    Continue kneading for approximately 5 minutes, pausing occasionally to scrape down any excess dough from the sides of the bowl with a spatula.

    The purpose of this prolonged kneading process is twofold: it not only develops the gluten in the flour but also begins to break down the oil, facilitating an even distribution throughout the dough.

    As you knead, observe how the mixture transforms from a dense, heavy mass into something slightly lighter and easier to work with.

    The addition of vegetable oil is crucial here, as it plays a key role in keeping the cookies moist during baking while also contributing to their distinct flavor profile.

    After 5 minutes have elapsed, your dough should now be smooth, pliable, and free from any visible lumps or streaks.

    Mix in the spices, ginger, and black pepper until well combined.

    To prepare these delicious Lebanese Easter cookies, start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

    Next, let’s talk about the dough ingredients:

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3 tablespoons confectioners’ sugar
    • 1 egg, beaten
    • 1 teaspoon vanilla extract

    In a large mixing bowl, cream together the butter and confectioners’ sugar until light and fluffy.

    Add the egg and mix well until fully incorporated.

    Mix in the flour, baking powder, and salt until a dough forms.

    Divide the dough into two equal parts and wrap each part in plastic wrap.

    Refrigerate the dough for at least 30 minutes to allow it to firm up.

    Now, let’s move on to preparing the spices:

    • Ginger
    • Black pepper

    Mix in 1/4 teaspoon of ground ginger and 1/8 teaspoon of black pepper into the dough until well combined.

    This will give your cookies a nice flavor and aroma.

    When you’re ready to bake, roll out one of the chilled dough halves on a lightly floured surface to about 1/4 inch thickness.

    Cut into desired shapes using cookie cutters.

    Bake for 12-15 minutes or until golden brown.

    Repeat with the remaining dough half.

    Lemon glaze is a classic topping for these cookies. To make the lemon glaze:

    • 1 cup powdered sugar
    • 2 tablespoons freshly squeezed lemon juice
    • 1/4 teaspoon salt

    Mix all ingredients until smooth and adjust to desired consistency.

    Drizzle the lemon glaze over the cooled cookies and serve!

    Gradually add 1/2 cup granulated sugar and mix until a dough forms.

    To prepare this traditional Lebanese Easter cookie recipe, you’ll need to follow these steps:

    1. Start by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

    2. In a large mixing bowl, combine the following dry ingredients: flour, semolina, baking powder, and salt. Whisk them together until well combined.

    3. Add the cold unsalted butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

    4. Gradually add 1/2 cup granulated sugar and mix until a dough forms. Make sure not to overmix, as this can lead to tough cookies.

    Once you have a smooth, pliable dough, it’s time to shape your Easter cookies. You can use various shapes and techniques, such as:

    • Rolls: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into long strips using a pastry cutter or a knife.

    • Shapes: Use cookie cutters to create various shapes, such as eggs, crosses, and flowers.

    Place the shaped cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 18-20 minutes or until lightly golden brown. Allow the cookies to cool on a wire rack before serving.

    To prepare for making delicious Lebanese Easter cookies, it’s essential to have all the necessary ingredients at hand. This includes sugar, butter or oil, eggs, flour, baking powder, vanilla extract, and any other flavorings you prefer.

    The first step in preparation is to preheat your oven to the correct temperature, which in this case should be around 350°F (175°C). This will ensure that your cookies are cooked evenly throughout.

    Next, make sure you have all the necessary baking utensils and equipment ready for use. These may include a mixing bowl, a hand mixer or whisk, measuring cups and spoons, a rolling pin, a cookie cutter of your preferred shape, and baking sheets lined with parchment paper.

    Prepare the dough by creaming together the butter or oil, sugar, and eggs in a large mixing bowl until smooth and fluffy. This is best done using an electric mixer, but you can also do this manually with a whisk if you prefer a more old-fashioned approach.

    Once the mixture has reached the desired consistency, add the flour, baking powder, and vanilla extract. Mix well to combine all the ingredients together until a dough forms. If your dough is too sticky, add a bit more flour; if it’s too dry, add a bit more butter or oil.

    Now that you have your dough ready, it’s time to shape your cookies into their desired form. You can use a cookie cutter to create the traditional Lebanese shapes, or simply roll out the dough and cut it into strips for a more rustic look.

    Place the shaped cookies onto the prepared baking sheets, leaving about an inch of space between each cookie to allow for even baking.

    Finally, bake your Easter cookies in the preheated oven until they are golden brown. The exact baking time will depend on the size and shape of your cookies, but typically it’s around 10-15 minutes.

    Once your cookies are baked, remove them from the oven and let them cool on a wire rack for a few minutes before serving or storing. And there you have it – delicious Lebanese Easter cookies ready to be enjoyed!

    You can customize these cookies by adding different flavorings such as almond extract, lemon zest, or chopped nuts to create unique variations.

    Also, consider packaging your finished Easter cookies in decorative tins or jars with a personalized label for a special touch. This will make them perfect for sharing with friends and family, or even using as gifts.

    Lastly, store any leftover cookies in an airtight container to keep them fresh for a longer period. Enjoy!

    Cooking

    The Tradition of Frying and Decorating

    Cooking is an art form that brings people together, transcending cultures and generations with its universal language of love and nourishment. The tradition of frying and decorating has been a cornerstone of many festive celebrations around the world, including the beloved Lebanese Easter cookies.

    In Lebanon, where Eastern Christian traditions are deeply rooted, Easter Sunday marks the end of the 40-day Lenten fast and is celebrated with great fanfare and joy. Among the countless sweet treats that adorn the tables during this time, none hold as special a place in the hearts and homes as the delicate, intricately decorated cookies known as “Ka’ak.”

    The art of making Ka’ak begins long before the first dough is mixed or the frying oil is heated. It requires patience, attention to detail, and a deep understanding of tradition passed down through generations. The recipe itself is a closely guarded secret known only by select members of each family, often handed down from mother to daughter.

    Traditional Lebanese Ka’ak are small, delicate cookies made with flour, oil, yeast, salt, and spices like cumin and coriander. They are typically shaped into rings or ovals and adorned with a variety of decorations that range from simple cross-shaped designs to intricate patterns using honey and sesame seeds.

    One of the most distinctive features of Lebanese Ka’ak is their delicate golden color, achieved through a precise control over the temperature of the oil and the duration of frying. It’s an art that requires experience and patience, as too little or too much heat can result in a cookie that either burns or lacks flavor.

    The traditional decoration of Ka’ak involves a delicate touch, typically performed with a brush to apply intricate designs made from honey, sesame seeds, or chopped nuts. This process is often passed down through generations and requires an eye for detail that few possess. The resulting design is both beautiful and symbolic, reflecting the values and traditions of Lebanese culture.

    The art of frying and decorating Ka’ak has been preserved in Lebanon through a combination of tradition, community involvement, and dedication to cultural heritage. As families gather around the table on Easter Sunday, they share not only delicious treats but also stories, memories, and lessons passed down through generations.

    The art of cooking, especially when it comes to traditional desserts like Lebanese Easter cookies, is a labor of love that requires precision, patience, and practice.

    Cooking is a skill that brings people together, and in the case of Lebanese Easter cookies, it’s a tradition that spans generations. These sweet treats are often made with family members and friends, making the process even more enjoyable and memorable.

    The process of making Lebanese Easter cookies starts with selecting high-quality ingredients, including all-purpose flour, unsalted butter, granulated sugar, eggs, baking powder, salt, rose water, orange blossom water, and pistachios or almonds for added flavor and texture.

    Here’s a recipe that serves 4-6 people:

    • Ingredients:

      • * 2 cups all-purpose flour
      * 1 cup unsalted butter, softened
      * 3/4 cup granulated sugar
      * 2 eggs
      * 2 teaspoons baking powder
      * 1 teaspoon salt
      * 1 tablespoon rose water
      * 1 tablespoon orange blossom water
      * 1/2 cup chopped pistachios or almonds

    • Instructions:

      • • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
      • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
      • In a large bowl, cream together the butter and sugar until light and fluffy.
      • Beat in the eggs one at a time, followed by the rose water and orange blossom water.
      • Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
      • Stir in the chopped nuts.
      • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
      • On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
      • Use a cookie cutter or a glass to cut out shapes. You can also use your fingers to shape the cookies into balls or fingers.
      • Place the shaped cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
      • Bake for 18-20 minutes or until the edges are lightly golden brown.
      • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Lebanese Easter cookies are typically made in a variety of shapes, including eggs, rabbits, and flowers. The dough can be colored with food dye to add an extra touch of festive spirit.

    The aroma of freshly baked Lebanese Easter cookies is intoxicating, and the combination of rose water and orange blossom water adds a unique flavor profile that’s both sweet and fragrant.

    These traditional cookies are often served at Easter gatherings and celebrations in Lebanon and other Middle Eastern countries. They’re also commonly given as gifts to friends and family members during this special time of year.

    In addition to their delicious taste, Lebanese Easter cookies are also a symbol of good luck, prosperity, and happiness in the region.

    Fry small balls of the dough in hot oil for 23 minutes or until golden brown.

    When it comes to frying small balls of dough, especially those delicate and crunchy Lebanese Easter cookies, timing is everything. The key to achieving that perfect golden brown color is to fry them for exactly 23 minutes.

    This may seem like an eternity, but trust us, the wait will be worth it. You see, during this time, the oil will not only cook the dough evenly, but it will also infuse it with a delightful aroma that will leave your kitchen smelling like a bakery.

    But what makes 23 minutes so magical? Well, for one, it’s the sweet spot where the dough has had enough time to cook through and develop a crispy exterior, while still retaining its soft and airy interior.

    Another reason why 23 minutes is the way to go is that it allows the cookies to brown evenly without burning. You see, when you fry the dough for too long or at too high of a temperature, the outside will burn before the inside is fully cooked, leaving you with a batch of burnt offerings rather than tender and delicious treats.

    So, how do you ensure that your Lebanese Easter cookies are fried to perfection? Start by heating up enough oil in a deep frying pan or a deep fryer to cover the balls of dough. When the oil has reached its ideal temperature (around 325°F), carefully add the dough balls and fry for exactly 23 minutes.

    After 23 minutes, remove the cookies from the hot oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat this process until all of the dough is used up, being careful not to overcrowd the pan or the cookies will stick together.

    Finally, once all of the cookies are fried, sprinkle them with a pinch of powdered sugar and enjoy! Your Lebanese Easter cookies will be golden brown, crispy on the outside, and soft on the inside – perfect for dunking in coffee or tea, or enjoying as a snack on their own. Happy baking!

    Drain excess oil on paper towels and sprinkle with powdered sugar.

    Cooking the Lebanese Easter cookies typically involves baking them in a preheated oven until golden brown. However, once they are done cooking, it’s essential to drain any excess oil from the surface using paper towels.

    This step helps remove any unwanted moisture and allows the cookies to retain their texture and crispiness. The paper towels effectively absorb the extra oil without leaving behind a greasy residue or affecting the taste of the cookies.

    Once you’ve drained the excess oil, it’s time for the final touch: sprinkling powdered sugar over the cookies. This not only adds a sweet flavor but also creates a visually appealing effect by creating a dusting of white powder on top of each cookie.

    The powdered sugar serves as an excellent topping to enhance the appearance and taste of these traditional Easter cookies, making them perfect for special occasions or as a treat any time of the year.

    Decorate with chopped nuts or sprinkles, if desired.

    Cooking for Lebanese Easter cookies requires attention to detail and a little creativity, especially when it comes to decorating them with chopped nuts or sprinkles.

    The first step in making these delicious treats is to preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure to line a baking sheet with parchment paper, as this will help the cookies come off easily after they’ve been baked.

    To start mixing the dough, you’ll need to combine 2 1/4 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt in a large bowl. If desired, add some extra spices or flavorings such as cardamom or orange zest to give your cookies an extra boost of flavor.

    In another bowl, whisk together 1 cup unsalted butter (softened), 3/4 cup granulated sugar, and 1 egg until smooth and creamy. Add the dry ingredients to this mixture, stirring with a wooden spoon until everything is just combined – be careful not to overmix!

    Turn the dough out onto a floured surface and knead it for about 5 minutes, or until it comes together into a cohesive ball. Wrap the dough in plastic wrap and let it chill for at least 30 minutes before rolling it out to your desired thickness – usually around 1/4 inch (6 mm).

    Use a cookie cutter of any shape you like (traditionally, Lebanese Easter cookies are cut into shapes like eggs or crosses) and carefully place the shapes onto the prepared baking sheet. Leave about 2 inches (5 cm) between each cookie for proper spreading while baking.

    Bake the cookies in your preheated oven for 18-20 minutes, or until they’re lightly golden around the edges – keep an eye on them to prevent overcooking! Remove from the oven and let cool completely on a wire rack before decorating with chopped nuts or sprinkles, if desired.

    Decorate your cookies by spreading a thin layer of powdered sugar or melted chocolate onto each cookie. Then sprinkle with chopped nuts such as almonds or pistachios – these add a nice crunch and flavor to the cookies. Alternatively, you can use colored sprinkles for a more festive look.

    The art of cooking is a timeless tradition that brings people together and creates lasting memories. In Lebanon, where cuisine is an integral part of culture and heritage, cooking during holidays like Easter is a cherished practice passed down from generation to generation.

    Lebanese Easter cookies are a sweet treat that embodies the country’s rich culinary history. These delicate pastries are typically made with love and care, using traditional ingredients and techniques that have been perfected over time.

    Ingredients:

    The following is a list of the essential ingredients needed for this recipe:

    • All-purpose flour: 2 cups
    • Unsalted butter, softened: 1 cup
    • Caster sugar: 3/4 cup
    • Grated lemon zest: 2 tablespoons
    • Confectioners’ sugar: 1 cup
    • Raw almonds, chopped: 1/4 cup (optional)
    • Vanilla extract: 1 teaspoon

    Instructions:

    To make the dough, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

    1. Mix the flour and butter in a large bowl until well combined. Add the sugar, lemon zest, confectioners’ sugar, and vanilla extract, and continue mixing until smooth.

    2. Gradually add the chopped almonds (if using) and mix until evenly distributed throughout the dough.

    3. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes pliable and slightly sticky to the touch.

    4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

    5. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter or a glass to cut out desired shapes, such as hearts or animals.

    6. Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.

    Decorating:

    To add an extra touch of festivity, decorate your cookies with a simple powdered sugar glaze made by whisking together confectioners’ sugar and milk until smooth. Drizzle or pipe onto cooled cookies in desired designs.

    The finished Lebanese Easter cookies are delicate, flavorful pastries filled with love and tradition. Share them with family and friends to bring joy and warmth during the holiday season.

myfab5
Latest posts by myfab5 (see all)