Eid Cookies
- Soomaali
- Buskud
- Français
- Biscuits de l’Eid
- العربية
- لم يُترجم بعد
بقلم ليلى وعبدالله · ·
لم تُترجم بعد إلى العربية. تُعرض بـالإنجليزية.
We call these Eid cookies because my mother (Abdullahi’s) used to bake them every Eid back home in Mogadishu, Somalia. On the night before Eid, we would be sent to the neighbourhood bakery to bring a dozen or so cookie sheets. My mother would mix the cookie dough and we would help pressing the cookies onto the cookie sheets. Then it was back to the bakery where the cookies would be baked. We were given stern instructions to make sure that the cookies don’t get burned by the extremely busy bakers.
My mother would make several large bags of cookies to be delivered to relatives. This meant several trips back and forth but the excitement of the Eid and the new clothes and shoes made it all fun.
We did not have coloured sugar, cellophane bags, or fancy ribbons. The cookies were decorated with chocolate dough and they had more sugar than the ones in this recipe. The coloured sugar was our idea to make the cookies more festive-looking, but they are also great without the additional sugar.
شاهد
المقادير
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
طريقة التحضير
اضغط على الخطوة لتعليمها كمنجزة.
Zest 1 lemon then juice it. Put the sugar and softened butter in the mixer and beat on high speed for 5 minutes. Scrape the sides once during those 5 minutes.
Add the eggs, vanilla extract, lemon juice, salt, and the lemon zest. Mix on high speed for another 5 minutes.
Lower the speed and add the flour. Mix on low for a minute, then scrape the sides. Mix for another minute.
Preheat the oven to 375°F/190°C and lightly oil the cookie sheets.
To shape the cookies, use Ateco or Wilton decorating tips. To press the cookies we used a closed star tip #849. For the chocolate accent, we used a smaller tip, the Wilton #1M. When pressing the cookies it is important to note that you should press once only for each cookie.
Use the cookie dough as soon as you finish mixing it, otherwise it will tend to dry out a little making it more difficult to press the dough through the decorating tips.
If you find it difficult to use the decorating tips, then use a cookie press. However, the cookies will not be as pretty.
Bake the cookies at 375°F/190°C for 15 to 16 minutes. Store them in an airtight jar after they cool down.
التعليقات
72 تعليقشكرًا! سيظهر تعليقك بعد مراجعته.
حدث خطأ. يُرجى المحاولة مرة أخرى.
exceptional blog
Thank you!
waa buskuud macaan
Maansha Allah abaayo gacantaada Allaha kuu daysto
Mahadsanid walaal.
baaraka llahu fiikum run ahaantii maba soo koobi karayo mahad celintiina walaal illahay ha idinka abaal mariyo waxbadan ayaad naga caawiseen
Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay xiriiriskaada.
I mean the colored sugar