recipe

These cookies are inspired by kahk, a traditional cookie made in Egypt to celebrate the holiday Eid al-Fatr.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Intermediate
time
  • 1 hour, plus cooling time
yield
  • Makes 24 cookies

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Gather Baking Equipment

Dry measuring cups
Measuring spoons
Butter knife
Small microwave-safe bowl and plate
Liquid measuring cup
Rimmed baking sheet
Parchment paper
Large bowl
Whisk
Rubber spatula
Fork
Oven mitts
Cooling rack
Fine-mesh strainer

Prepare Ingredients

1½ cups (7½ ounces)
all-purpose flour
½ cup (2 ounces)
confectioners’ (powdered) sugar, plus extra for dusting
2 tablespoons
sesame seeds, toasted
1 teaspoon
ground cinnamon
½ teaspoon
baking powder
⅛ teaspoon
salt
⅔ cup
ghee, melted, or 10 tablespoons unsalted butter, melted
⅓ cup (2⅔ ounces)
milk
1 teaspoon
vanilla extract
1
 

HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.

 
2
 
1½ cups (7½ ounces)
all-purpose flour
½ cup (2 ounces)
confectioners’ (powdered) sugar
2 tablespoons
sesame seeds, toasted
1 teaspoon
ground cinnamon
½ teaspoon
baking powder
⅛ teaspoon
salt

WHISK: In large bowl, whisk together flour, confectioners’ sugar, sesame seeds, cinnamon, baking powder, and salt.

 
3
 
⅔ cup
ghee, melted, or 10 tablespoons unsalted butter, melted
⅓ cup (2⅔ ounces)
milk
1 teaspoon
vanilla extract

MIX: Add melted ghee, milk, and vanilla to flour mixture. Use rubber spatula to stir until no dry flour is visible and soft dough forms.

 
4
 

PORTION: Use your hands to roll dough into 24 balls (about 1 level tablespoon each). Place dough balls on parchment-lined baking sheet, leaving space between dough balls.

 
5
 

PRESS AND PATTERN: Gently flatten each ball. Use side of fork to firmly press diamond crosshatch pattern in each cookie.

 
6
 

BAKE: Bake cookies until light golden brown, 20 to 24 minutes. Let cookies cool completely on baking sheet, about 30 minutes.

 
7
 
Confectioners’ (powdered) sugar for dusting

DUST: Add 1 to 2 tablespoons confectioners’ sugar to fine‑mesh strainer. Hold strainer over cookies and tap to dust lightly with sugar.