Best 5 Date Cookies Eid Cookies Recipes

MAAMOUL (ARABIAN DATE FILLED COOKIES)

Steps:

• In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes.
• In a medium bowl, mix flour and sugar.
• Rub the oil and melted butter into the flour with your fingertips, until the mixture is an even, sandy texture.
• Add the yeast and milk mixture and vanilla. Mix gently with your fingers.
• Add water, a little at a time, mixing gently after each addition, until the dough comes together in a soft and shaggy dough.
• Cover the dough and set aside to rest for 10 minutes, while you prepare the filling.
• Place the chopped dates in a small saucepan along with the other filling ingredients.
• Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like.
• Preheat your oven to 350F.
• Separate the dough into 1 Tbsp sections. Roll each section into a ball.
• Flatten one ball of dough into a disc and place 1 tsp of filling on the center. Fold the edges of the dough around the filling, pressing them together to seal in the filling.
• Roll the filled cookie gently between your hands to bring it back to a nice ball shape. Then, flatten the cookie slightly.
• Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out.
• Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart.
• Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. Remove the cookies when they are lightly golden brown.
• Let the maamoul cool completely before dusting with powdered sugar.
• Store the maamoul in an airtight container on the counter for 2-3 weeks.

DATE COOKIES (EID COOKIES)

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.

DATE COOKIES

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.

DATE COOKIES

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.

CHEWY DATE COOKIES

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.