Recipes Cuisine Middle Eastern Lebanese Lebanese Easter Cookies 4.0 (5) 2 Reviews 3 Photos These cookies are made in Lebanon's Bekaa Valley in my mom's home village of Baalbek, a week before Easter. They are such a hit that everyone asks for the recipe. They taste good, and they're not hard to prepare, especially if you add the right ingredients. Submitted by Arlette Therese Abdallah Updated on April 30, 2024 Save Rate Print Share Close Add Photo 3 Prep Time: 2 hrs Cook Time: 15 mins Additional Time: 8 hrs Total Time: 10 hrs 15 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 60 servings 1 ½ pounds butter 4 cups white sugar 1 cup water 9 cups semolina flour 8 cups all-purpose flour ¼ cup black sesame seeds 1 ½ tablespoons quick rise yeast 1 teaspoon ground cinnamon 1 teaspoon ground mahleb ½ teaspoon freshly grated nutmeg ½ teaspoon ground cloves ½ teaspoon ground cardamom ½ teaspoon allspice nonstick spray ¼ cup rose water ¼ cup orange flower water 1 cup warm water Directions Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly. Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour. Grease 3 baking sheets with cooking spray or line with parchment paper. Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl. Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable. Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes. Editor's Note Mahleb is a spice made from ground black cherry pits (from a type of tree that grows in the Near East, not North America). It is used to flavor baked goods with a subtle, sweet/nutty taste and can be found in Greek or Middle Eastern ethnic markets. I Made It Print Nutrition Facts (per serving) 198 Calories 10g Fat 26g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 198 % Daily Value * Total Fat 10g 12% Saturated Fat 6g 30% Cholesterol 24mg 8% Sodium 66mg 3% Total Carbohydrate 26g 10% Dietary Fiber 1g 2% Total Sugars 13g Protein 2g 4% Calcium 12mg 1% Iron 1mg 5% Potassium 31mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.