Christmastime conjures up images of tables filled with beautifully adorned cookies, candies and sweets. Over the years, The Armenian Kitchen has posted a fair share of specialty dessert recipes suitable for holidays – or any day!
I first posted the following Armenian Christmas cookie recipe (Kahke) about 10 years ago. It’s as popular today as it was in my grandmother’s day. I hope you’ll like it, too!
Merry Christmas from the Kalajian family!
Armenian Cookies (Kahke)
- 3 Tbsp. unsalted butter (softened)
- ¾ cup sugar
- 4½ – 5 cups all-purpose flour (plus some extra, if needed)
- 2 large eggs
- ½ tsp. vanilla
- 2 heaping Tbsp. baking powder
- ½ tsp. salt
- ½ cup milk (warm)
- Using an electric hand or stand mixer, cream together butter and sugar, until blended.
- Add eggs, vanilla, baking powder, salt, and milk. Mix until blended.
- Add flour, one cup at a time, mixing well after each addition until a dough forms. At this point, gently work dough with your hands on a lightly floured surface. If the dough is too sticky, you might need to add a little more flour.
- Pinch off about a walnut-size piece of dough and roll it into a 6 inch rope. Shape into a circle (doughnut-shape) with lightly floured hands by pressing rope ends together. Continue this process until all dough is used.
- Place cookies on 2 lightly greased baking sheets, but bake one tray at a time.
- Preheat oven to 375°F. Place baking sheet on bottom rack in the oven. Bake for about 20 minutes or until golden brown.
- Cool completely on a wire rack.
- Store in an air-tight container.