Hoping that you had a happy and blessed Eid last weekπ·
To my family and all my friends who celebrate, may this Eid bring blessings for the entire humanity, so we walk on the path of peace and harmony ππ»
Eid Mubarak! π
Love,
Ruby
π» Egyptian Petit Fours π»
Soft, buttery, melt in your mouth cookies and beyond delicious π€©
These are the ingredients:
πΊ 4 cups flour
π» 2 cups softened butter
πΉ 1 cup powdered sugar
πΈ 3 egg yolks
πΌ 1 whole egg
π 2 teaspoons vanilla
π· 1/2 teaspoon salt
π« 2 tablespoons unsweetened cocoa powder
Directions:
π§ In the mixerβs bowl, cream 2 cups softened butter with 1 cup powdered sugar, until the mixture is creamy, white and looks like whipped cream.
π₯ Add 3 egg yolks, one at a time, making sure each is completely mixed in before you add the next one. Once the 3 yolks are mixed in, add 1 whole egg, 2 teaspoons vanilla and mix.
π Lastly, add 4 cups sifted flour in two batches and 1/2 teaspoon salt. Mix first with a spatula, then by hand just until all is combined. Do not over mix!
π« Take 1/3 of the dough, add 2 tablespoons unsweetened cocoa powder to it and gently mix it by hand until combined.
π΅ I used a cookie press to shape my cookies. But you can use a pipping bag instead; in this case youβll be using 3 3/4 cups of flour instead of 4.
πββοΈ Bake the cookies in a 350F preheated oven for about 15 minutes, or until the edges are light golden in color.
π¨ Decorate the cookies as you wish. I glued some of the vanilla cookies with peach jam and pistachio butter, and used strawberry jam on the chocolate cookies. Melted some milk chocolate and some Lindt white chocolate to dip the cookies in. My toppings were multi-colored and chocolate sprinkles and ground pistachio.
And VOILA!!
Made with Loveβ€οΈ
ENJOY!
Ruby
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