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Date Cookies (Eid Cookies)



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.