Egyptian Petit Fours

Hoping that you had a happy and blessed Eid last week๐ŸŒท
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 ๐Ÿ™๐Ÿป
Eid Mubarak! ๐Ÿ’

๐ŸŒป Egyptian Petit Fours ๐ŸŒป
Soft, buttery, melt in your mouth cookies and beyond delicious ๐Ÿคฉ

These are the ingredients:
๐ŸŒบ 4 cups flour
๐ŸŒป 2 cups softened butter
๐ŸŒน 1 cup powdered sugar
๐ŸŒธ 3 egg yolks
๐ŸŒผ 1 whole egg
๐Ÿ’ 2 teaspoons vanilla
๐ŸŒท 1/2 teaspoon salt
๐Ÿซ 2 tablespoons unsweetened cocoa powder

๐Ÿงˆ In the mixerโ€™s bowl, cream 2 cups softened butter with 1 cup powdered sugar, until the mixture is creamy, white and looks like whipped cream.
๐Ÿฅš 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.
๐Ÿš 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!
๐Ÿซ Take 1/3 of the dough, add 2 tablespoons unsweetened cocoa powder to it and gently mix it by hand until combined.
๐Ÿต I used a cookie press to shape my cookies. But you can use a pipping bag instead; in this case youโ€™ll be using 3 3/4 cups of flour instead of 4.
๐Ÿ’โ€โ™€๏ธ Bake the cookies in a 350F preheated oven for about 15 minutes, or until the edges are light golden in color.
๐ŸŽจ 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.

Made with Loveโค๏ธ


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