Eid Mubarak

After 30 days of fasting from dawn to dusk to demonstrate piety and gain self-discipline, Muslims around the world celebrate Eid al Fitr...a three day holiday known as "The Feast of Fast-Breaking".  Since traditional pre-dawn Ramadan breakfasts usually consist of substantial protein rich dishes like eggs, beans, yogurt and cheese (meant to assist Muslims in meeting nutritional requirements while fasting), the Eid breakfasts are all about frivolity.  Rich, powdered sugar cookies known as Kahk which have roots in ancient Egypt and during the 10th century were stuffed with gold coins and distributed to the poor are often served. For more Eid breakfast ideas, click here.

Over the years, many countries have developed additional cookie recipes which adorn the Eid al Fitr tables.  One of my favorites from Egypt are known as Petit Fours. In contrast to the mini fondant topped cake bites we are familiar with in the US, in Egypt they term represents the French Petit Fours Secs - or small dry cakes or cookies - and resembles what are also known as butter cookies or deli cookies.
I had great success with this simple version which, in addition to adding a sweet note to Eid tables, would be equally as delightful as a part of a Christmas or Rosh Hashanah platter.

Egyptian Petit Fours Cookies

These crumbly butter cookies can be made in a variety of shapes and sizes.  I like to make balls or press them into little cookie molds.  You can also divide the dough in half and make half chocolate and half vanilla.  Melted chocolate makes a tasty and attractive finishing touch.  Cookies can be frozen for up to a month. Makes approximatley 5 dozen 1-inch cookies (yield will vary depending on mold size).

Ingredients:

1 pound butter, room temperature
1/2 cup sugar

5 cups unbleached, all purpose flour

1 teaspoon vanilla

3/4 cup dutch-process cocoa (only if making chocolate cookies)

sprinkles, if desired, for garnish

1/2 cup semisweet chocolate

Preparation:

1. Place rack in upper half of the oven. Preheat oven to 350F degrees.
2. Line baking sheets with parchment paper.
3. Cream butter and sugar together.  Stir in half of flour.
4. Stir in remaining 2 1/2 cups of flour and vanilla. (Add chocolate if making chocolate cookies)
5. Top with sprinkles if using.
6. Roll cookies into balls or press into molds and place 1-inch apart on cookie sheet.
7. Bake 10-15 minutes until a finger pressed onto the top does not make a dent (be sure to remove from oven before cookies turn golden.)
8. Remove from oven and cool completely on racks.
9. To make chocolate garnish, melt chocolate in a double broiler.
10. Carefully transfer chocolate into a pastry bag fitted with a very small tip and make designs on tops of cookies

11. Allow to cool thoroughly.