Eid Kahk (Egyptian Butter Cookies) by Umm Rancy

Name: Eid Kahk (Egyptian Butter Cookies) by Umm Rancy
Ingredients: 2.2 pounds (1 kilogram) flour for cookies and biscuits; 2 1/2 cups (about 550 grams) clarified butter (ghee); 2 tablespoons kahk flavoring (mahlab or kahk spice mix); 1 piece fresh yeast, about the size of a walnut; 3/4 cup warm water (about 180 ml); 2 tablespoons sugar; Sesame seeds, to taste; Pinch salt

أم رانسي @cook_5690423

مصر

Made the traditional way, just like my late mother used to make it. It has a unique, irresistible flavor.

أم رانسي @cook_5690423

مصر

Made the traditional way, just like my late mother used to make it. It has a unique, irresistible flavor.

Saved

Ingredients

2.2 pounds (1 kilogram)flour for cookies and biscuits
2 1/2 cups(about 550 grams) clarified butter (ghee)
2 tablespoonskahk flavoring (mahlab or kahk spice mix)
1 piecefresh yeast, about the size of a walnut
3/4 cupwarm water (about 180 ml)
2 tablespoonssugar
Sesame seeds, to taste
Pinchsalt

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Steps

1

Heat the clarified butter until very hot. Meanwhile, sift the flour several times, then add the sesame seeds, kahk flavoring, and a pinch of salt.
2

Pour the hot clarified butter over the flour mixture and stir with a wooden spoon until the flour absorbs the butter.
3

When the mixture cools slightly, rub it together with your hands for about 15 minutes. The more you rub, the finer the texture will be.
4

Dissolve the yeast and sugar in the warm water and let it activate for a bit. Add it gradually to the dough—use only about half the cup, as too much liquid can dry out the dough.
5

Shape the dough and decorate as you like. Arrange the cookies on baking sheets greased with clarified butter. Let them rise for 1 hour, then bake at 350°F (180°C) with heat from the bottom only. When done, you can briefly turn on the broiler for a light golden color.
6

Dust with powdered sugar before serving.
7

Note: You can fill them with agameya (honey-nut filling), Turkish delight, date paste, or nuts as you like.