“They are the best non-chocolate-chip cookie I’ve had in my whole life!” — James, recipe tester, age 7
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.
WHISK: In large bowl, whisk together flour, confectioners’ sugar, sesame seeds, cinnamon, baking powder, and salt.
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.
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.
PRESS AND PATTERN: Gently flatten each ball. Use side of fork to firmly press diamond crosshatch pattern in each cookie.
BAKE: Bake cookies until light golden brown, 20 to 24 minutes. Let cookies cool completely on baking sheet, about 30 minutes.
Eid al-Fitr is a Muslim holiday that celebrates the end of the month of Ramadan. During Ramadan, Muslims fast during the day, which means they don’t eat or drink. (But they do eat before dawn and after the sun sets.) Eid al-Fitr means “Festival of Breaking the Fast” in Arabic, and families celebrate by visiting friends and neighbors and enjoying lots of food, including treats such as these spiced, not-too-sweet cookies!