Cinnamon Ghoribas Cookies

This weekend marked the end of the Ramadan fast and the beginning of Eid Al-Fitr celebrations.

"During Ramadan, Muslims observe a strict fast and participate in pious activities such as charitable giving and peace-making. It is a time of intense spiritual renewal for those who observe it. At the end of Ramadan, Muslims throughout the world observe a joyous three-day celebration called Eid al-Fitr (the Festival of Fast-Breaking)". [Source]

As it is the time of breaking the fast and celebrating, it is always celebrated around food, family, good friends, and lots of fun. We make lots of lovely food and eat lots of sweet stuff also.

Here is a lovely recipe I found which does not call for any chilling time for the dough.  They are so easy to make and really quick too. Plus it makes a good quantity to last through the three days or great for the family gatherings. Bake them until barely colored for a chewier cookie, or until golden for crispy, melt-in-the-mouth texture.

I think that a great addition would be chopped, or even ground nuts - almonds came to mind specifically, but I am sure you could use pecans or pistachio nuts. I rolled them into one inch balls and this kept them nice and small which is perfect with sweet tea - or even a nice cup of mint tea.

These make approximately 80 small cookies. If you don't cook all the cookies in one batch, you can freeze the dough. Just bring to room temperature by leaving out on the counter for a couple of hours and resume baking.

Enjoy!

Ingredients:
4 cups flour
1/4 teaspoon salt
2 tablespoons ground cinnamon
2 cups (450 g) butter, softened
2 cups (450 g) granulated sugar
2 eggs, separated
1/2 cup (80 grams) finely ground nuts (optional)

Method:

1. Preheat oven to 350° F (180° C).

2. Sift together flour, salt and cinnamon and set aside. In another bowl, beat the butter and sugar until creamy.

3. Beat in the egg yolks.

4. Gradually mix in the flour mixture to form a thick, stiff dough. If using ground nuts, mix them in now.

5. Shape dough into small balls about 1". Place on ungreased baking sheets and flatten by pressing with a fork in a criss-cross pattern. Brush the tops lightly with egg white wash.

6. Bake for 8 - 9 minutes, or until barely colored for a chewy cookie; bake 10 - 12 minutes, or until golden for a crispy cookie.

Allow the cookies to cool on baking sheet for 1 minute before transferring them to a rack to cool completely.