Eid Cookies Part II

In deciding which cookie recipes to try for Eid from my new cookbook, I had decided off the bat that I would try home made chocolate chip cookies. Not the pre made Pillsbury cookie dough I've been making my whole life, this time I'd try from scratch.

These unfortunately didn't last until the morning of Eid! They kept disappearing, one by one.

I present the 2nd of 3 recipes, Chocolate Chip Cookies. This recipe is slightly different from this one.


3/4 cups butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 12-ounce package (2 cups) semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
1 1/2 cups chopped walnuts or pecans (optional) - [I skipped this part]

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, walnuts.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are light brown. Transfer to a wire rack; cool.

* Don't try to mix the chocolate chips into the dough using a blender! Stir them in using spatula

Peanut Butter Lovers

I may be the biggest peanut butter lover on earth. I can eat anything made with peanut butter, so it's no surprise that I would try this very easy recipe. This was my inspiration. The only thing I did different was dip one half of the cookie in chocolate and peanuts instead of both sides. I also only baked it for 10 minutes and let it cool down for 10-15 minutes. Preparation time was no more than 5 minutes, and then kept the batter in the fridge for 30 minutes before baking.

What you'll need:

1. 1/2 cup of sugar
2. 1 cup of peanut butter
3. 1 egg

- Mix the sugar, peanut butter, and the egg until the batter is smooth.
- Refrigerate for 30 minutes and preheat your oven to 350 degrees.
- Remove from the refrigerator and shape into small balls, and place them 1 inch apart on a cooking sheet
- Bake for 10-12 minutes (depending on your oven)
- When the cookies cool down, dip the cookie in chocolate (I used chocolate ice cream syrup) and then into a bowl of peanuts
- Let it dry for a few minutes
- Enjou :)




Enjoy with a cold glass of milk. Let me know how it works out!

Even the kids can do it!

I have to say up front; I don't like making cookies. Why? Because cookies bake in batches, and it requires you to remain the kitchen, by the oven, until all the batches of cookies are done. I prefer making cakes to cookies, because you can pop your pan of cake batter in the oven, set the timer, and go take a shower.

That is why I tell my kids they can make Eid cookies if they wanted to, and lucky for our family, my daughter prefers making cookies to cakes. These here cookies, are baked by the hands of three of my children, for Eid. Traditionally, Malaysians make all sorts of cookies for Eid Al Fitr, due to our custom of having guests throughout Shawwaal but especially during the first few days. When guests come unannounced, but are nonetheless somewhat expected, the presence of these Eid cookies relieve the hosts from scattering to the kitchen to whip something up several times a day, several days a week.

My children attained the recipe for this cookie from one of the library books they happened to have lying around at the time. Fortunately though, the recipe is online too on PopularCookieRecipes.com.

Chocolate Chip Cookie

Even kids can do it! So what are you waiting for? ;)