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)
Doughnut-shaped, slightly sweet cookies with a crunch. Perfect for dunking!
- 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.