Join me as I bake Zadigi Kahke, traditional Armenian Easter cookies! 🍪✨
These delightful treats are typically flavored with mahlab, a spice derived from St. Lucie cherry seeds, imparting a unique sweet, nutty, and floral aroma. Without mahlab on hand, I crafted a substitute blend:
* ½ teaspoon almond extract (for the nutty, cherry-like aroma)
* ¼ teaspoon cinnamon (for warmth)
* ⅛ teaspoon nutmeg (for depth)
* ⅛ teaspoon clove (for a slightly bitter, spicy note)
Ingredients:
* 4 cups all-purpose flour
* 1 cup unsalted butter, softened
* 1 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon mahlab (or the substitute blend above)
* 1 teaspoon baking powder
* ½ teaspoon salt
* ¼ cup milk
* 1 egg yolk (for egg wash)
* 1 tablespoon sesame seeds (optional, for topping)
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and mahlab (or the substitute blend).
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
6. Refrigerate the dough for 30 minutes to firm up.
7. Take small portions of dough and shape them into twists or your preferred shapes.
8. Place the shaped cookies onto the prepared baking sheet.
9. Beat the egg yolk and brush it over each cookie; sprinkle with sesame seeds if desired.
10. Bake for 20-25 minutes, or until golden brown.
11. Allow the cookies to cool completely before serving.
These cookies are crispy on the outside, soft on the inside, and perfect with tea or coffee. Whether you use mahlab or a creative substitute, these cookies are a festive addition to any Easter celebration.
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* Instagram: #mommycristinaknows
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