Eid Cookies Platter – One Dough, five Cookies!

Eid is all about joy, family gatherings, and, of course, delicious homemade treats! This year, I discovered a game-changing hack: using one dough to create five different types of Eid cookies. From classic jam-filled Linzer cookies to indulgent pistachio and caramel thumbprints, delicate Maamoul, and elegant stamped cookies, this versatile dough saves time while impressing guests. Whether you’re hosting or gifting, this cookie platter is a must for Eid celebrations! Shopping list included!

THE PERFECT BUTTERY COOKIE DOUGH

This dough is soft, buttery, and easy to work with—perfect for various shapes and fillings!

INGREDIENTS:

• 220g soft, room-temperature butter
• 1 cup icing sugar
• 2 and 1/3 cups flour
• 2 egg yolks

INSTRUCTIONS:

1. In a bowl, cream the butter and icing sugar until light and fluffy.
2. Add the egg yolks and mix until fully incorporated.
3. Gradually add the flour and mix until a soft dough forms.
4. Wrap the dough and let it rest in the fridge for 5-10 minutes.
5. Once chilled, shape the cookies as described below.

CLASSIC LINZER COOKIES

These jam-filled beauties are a nostalgic favorite, with a delicate crumb and a sweet, fruity center.

1. Roll out the dough and cut rounds using a cookie cutter.
2. For half the cookies, cut out a smaller circle in the center.
3. Bake at 170°C (340°F) for 10-12 minutes until lightly golden.
4. Once cooled, spread jam on the full cookies and top with the cut-out cookies.
5. Dust with icing sugar before serving.

THUMBPRINT COOKIES – PISTACHIO & CARAMEL

These melt-in-your-mouth cookies are filled with luscious pistachio cream and caramel, making them an irresistible treat.

1. Roll the dough into small balls and place them on a baking tray.
2. Use a wooden stick or finger to press a hollow in the center.
3. For the caramel version, dip the dough ball in egg white and then coat with chopped hazelnuts.
4. Bake at 170°C (340°F) for 10-12 minutes.
5. Once cooled, pipe pistachio cream into some and caramel cream into others.
6. Drizzle with melted white chocolate for an elegant finish.

(Optional: For caramel cream, mix Carnation caramel with a bit of soft butter.)

TRADITIONAL MAA’MOUL – DATE-FILLED MOON COOKIES

I never knew this dough could make maamoul! It was a game changer—so easy yet authentic.

1. Roll out the dough into a thin rectangle.
2. Spread a layer of date paste along one edge and roll it into a log.
3. Shape the log into a crescent and place it on a baking tray.
4. Bake at 170°C (340°F) for 12-15 minutes until lightly golden.
5. Once cooled, dip each cookie in water and immediately coat with icing sugar.

STAMPED EID COOKIES

These cookies add a festive touch with a simple Eid Mubarak stamp, making them perfect for gifting.

1. Roll out the dough and cut cookies using a round cutter.
2. Press an Eid Mubarak stamp onto each cookie.
3. Bake at 170°C (340°F) for 10-12 minutes.
4. Once cooled, dip half of each cookie in melted white chocolate.
5. Decorate with chopped pistachios and dried cranberries for an elegant finish.

A SHOWSTOPPING EID PLATTER!

This Eid cookie platter brings variety, flavor, and elegance to your celebration. With just one dough, you can prepare multiple treats, making Eid baking effortless yet impressive. Serve them with tea, gift them to loved ones, and enjoy!

SHOPPING LIST – EVERYTHING YOU NEED FOR THE ULTIMATE EID COOKIES

Make sure you have all the ingredients and tools ready before you start baking! This will save you time and make the process smoother.

FILLINGS & TOPPINGS:

• Strawberry or raspberry jam (for Linzer cookies)
• Date paste (for Maamoul)
• Pistachio cream (for thumbprint cookies)
• Caramel cream (Carnation caramel mixed with soft butter – optional)

COATINGS & DECORATIONS:

• Egg white (for caramel thumbprints)
• Chopped hazelnuts (for caramel thumbprints)
• Icing sugar (for dusting Linzer and Maamoul cookies)
• White chocolate (for drizzling and dipping stamped cookies)
• Chopped pistachios (for decoration)
• Dried cranberries (for decoration)

BAKING ESSENTIALS:

• Parchment paper (to prevent sticking and easy cleanup)
• Rolling pin (for shaping dough)
• Round cookie cutters (for Linzer and stamped cookies)
• Small round cutter (for cutting Linzer cookie centers)
• Wooden stick or back of a spoon (for making thumbprint hollows)
• Eid Mubarak cookie stamp (for stamped cookies)
• Piping bag or small spoon (for filling thumbprint cookies)

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