Egyptian cookies with Qatayef stuffing

Egyptian cookies with cinnamon and raisins
Egyptian cookies with cinnamon and raisins
This recipe was done by absolute coincidence while the kids and I were trying to make some cookies for school. The end result was such a surprise, the cookies tasted exactly like Qatayef. If you are not familiar with Qatayef, it is a middle eastern dessert that is usually eaten around the month of Ramadan. I will definitely add a recipe for it inshaa Allah soon. Basically, the cookie dough recipe is exactly like the chocolate chip one with a small variation that I added more flour and more baking soda to it. Instead of chocolate chips, my kids and I added cinnamon, nutmeg, raisins and nuts. You get to try it, it is different and super delicious. Enjoy!

For the chocolate chip cookie recipe and more tips about baking, check this post.


3 1/4 cups of sifted flour
2 butter sticks melted and sitting at room temperature
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
2 eggs
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
raisins as desired
nuts as desired

Optional (to Americanize it a bit you can add few chocolate chips 😋)

In a medium bowl, sift the flour.
Add the baking soda, baking powder, nutmeg, raisins and the salt to the flour. Mix them together.
In your kitchen mixer, add the sugar, butter (not fully melted and at room temp.) and vanilla, mix until they are fluffy and the color is lighter.
Now add 1 egg at a time and beat well after each egg addition.
Now add the flour mix gradually while mixing. Do not over mix it at this point so the cookies do not get hard.

Sugar, butter and vanilla are mixed together
Sugar, butter and vanilla are mixed together
Check the dough texture to make sure it is not too sticky and yet soft! If too melty and sticky, add more flour and mix.
Mix in the raisins and nuts with a spoon and fold them slowly.

Egyptian cookies with nuts and raisins
Egyptian cookies with nuts and raisins
Shape them with your hands into random round shapes or balls on a cookie sheet (I use parchment paper over the cookie sheet).

Bake for about 10 minutes or until the edges are golden brown.
Cool down before eating.



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