Savor the sweetness of these ring-shaped cookies filled with rich dates, a beloved treat during festive occasions in Palestine. Store in an airtight container at room temperature for up to one week. These cookies can be frozen for longer storage.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add in the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up.
In a small bowl, combine the chopped dates, walnuts (if using), and ground cinnamon. Mix well until evenly combined.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Take the chilled dough and divide it into small balls, approximately the size of a walnut. Roll each ball into a rope about 4 inches long and shape it into a ring, pinching the ends together.
Using your fingers, create a small indentation in the center of each ring and fill it with a teaspoon of the date filling. Pinch the edges to seal the filling inside.
Place the assembled cookies onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden. Remove from the oven and allow to cool on a wire rack.
Once cooled, dust the cookies generously with powdered sugar before serving. Enjoy your delightful Ka'ak Al-Eid!
Store in an airtight container at room temperature for up to one week. These cookies can be frozen for longer storage.
0 servings
1 cookie
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.