Baking cookies for Eid is not very common in Bangladesh or in the Indian subcontinent. But as you step outside of the region, in many many Muslim homes, it isn’t Eid if the house is not filled with the aroma of baking cookies. From Indonesian Nastar and Putri Salju to Egyptian Kahk to Malaysian Samperit and the different versions of Middle Eastern Maamool and Ghorayeba, there are Eid cookies everywhere. To satisfy the sweet tooth we have gladly embraced the cookie baking tradition during the Eid Holiday season since last year. This year’s cookies are extra special as we are using our Islamic Shape Cookie cutter set.
Because we didn’t grow up with a traditional Eid Cookie recipe, it is easy for us to adopt and add my own spin to the new tradition with different recipes as we started incorporating in our family. While thinking of baking some Eid cookies, I thought it’s time to spice up the cookies and add some zing to the baking repertoire.
Enjoy these Spice Eid cookies. Share them with neighbors, co-workers, friends and family. Send them to your kid’s friends to school and take a box to your local fire or police department to thank them for their service. Whoever you share the Eid cookies with, these are received with open hearts and warm greetings.
- For the cookie dough:
- ¾ cup butter
- ¾ cup brown sugar
- 1 eggs
- 1 teaspoons allspice
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1½ tablespoons lemon juice
- ½ cup unsulphered molasses
- 3 cups all-purpose flour
- 1 teaspoons baking powder
- In a large bowl, cream butter and brown sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in the egg to the creamed mixture.
- Sift the flour, baking powder, and spices together. Add the dry ingredients into creamed mixture.
- Make a flat rectangle from the dough and wrap it tightly with a plastic wrap. Refrigerate dough for at least an hour or until very cold.
- Take one third or fourth of the dough at a time and roll it out about one quarter inches.
- Use a Masjid and Minaret cookie cutter to cut out cookies. Repeat with the remaining dough.
- Preheat oven to 350 degrees Celsius and bake the cookies for about 6-8 minutes.
- When removing from the oven, leave the cookies on the baking trays for a few minutes to set before transferring to wire racks. Let the cookies cool completely for few hours.
- To decorate, chop the white chocolate and add ¾ of the chopped pieces in a microwave proof bowl. Add the butter in the bowl and microwave for 1 to 1 ½ minutes in 30 seconds interval until chocolate melts. Add the remaining chopped chocolate immediately and stir until all pieces are melted. Pipe the melted chocolate to decorate the Eid cookies pieces.
Baking time may vary depending on the thickness and size of the cookie.
You may decorate the cookie with royal icing if you wish.
For he best result, cut the cookies directly on the parchment paper you are going to bake them on without moving or lifting them. Every time you move the pieces, there is a risk of deforming them.
Leave enough space between the pieces on the paper; otherwise they may grow together in the oven.
If the parts rise too much in the oven, place a clean baking paper and a baking tray on the cookie pieces for a couple of minutes immediately after taking them out of the oven.