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–+ cookies

Zadigi Kahke- an Armenian Easter cookie

A tasty Easter cookie that can be chewy or crispy depending on the size and shape you create. Recipe is from Aline Kamakian's and Barbara Drieskens' cookbook, ‘Armenian Cuisine’.
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Prep Time 1 hour
Cook Time 20 minutes
Resting time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 50 cookies

Equipment

  • Stand mixer with paddle attachment or a hand mixer.

Ingredients
  

  • 6 cups flour (sifted)
  • 2 cups farina (sifted)
  • 1 cup butter (melted)
  • ½ cup sunflower oil (safflower oil may be substituted)
  • ½ cup all vegetable shortening (melted)
  • 1½ cups sugar
  • 1 cup milk (a bit warm)
  • 1 tsp. mahlab (freshly ground)
  • 1½ tsp. ground nutmeg
  • 1 Tbsp. yeast
  • 1 egg
  • 1 tsp. cinnamon
  • 1½ tsp. ground cloves
  • 1 pinch salt

Glaze and Garnish Ingredients:

  • 1 egg
  • 2 Tbsp. milk
  • 1 Tbsp. raw sesame seeds
  • 1 Tbsp. black cumin seeds (aka nigella seeds)

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment, blend together 1 ½ cups of the flour, ½ cup of the farina, and the rest of the cookie ingredients. Little by little, add the remaining flour and farina. Knead by hand until a workable dough is achieved.
  • Roll the dough into balls and place them in a large bowl. Cover with parchment paper and a soft, clean towel. Let the dough rest for two hours.
  • Roll the balls of dough into fine sausage shapes that can be formed into twists, twisted rings, or braids. Place each shaped piece on parchment-lined baking pans.
  • Brush the tops with egg glaze, made by whisking equal amounts of egg and milk. Garnish with a sprinkling of sesame seeds or black cumin (nigella) seeds, or a combination of the two.
  • Preheat oven to 350 degrees F. Bake until cookies are golden brown.
Tried this recipe?Let us know how it was!