Date Cookies Eid Cookies Recipes

Steps:

• Mix flour, ground fenugreek, salt, granulated sugar and instant yeast in a large bowl.
• Add the clarified butter; mix with your hands until well incorporated.
• Heat the milk until warm; add gradually to flour mixture.
• Knead to form a soft dough.
• Cover with a damp cloth for 1/2 hour.
• Put the dates in a bowl; add nutmeg; knead with your hands.
• Take a small piece of dough; pat down onto work surface.
• Take a smaller piece of dates and roll it with your hands to form a small rope.
• Place the date rope in the middle of the piece of dough and enclose it with the dough and roll into a rope; make sure the date is entirely covered with dough.
• Shape your rope into an 'S' and place on a baking sheet.
• Repeat with the remainder of dough and date filling.
• Brush your 'S's with egg white; sprinkle with sesame seeds.
• Bake in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until golden in color.

Steps:

• Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
• When you're ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
• Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
• Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.